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$30.00
“Pressed to stainless steel, fermented in French oak with a mix of wild and cultured yeasts, 5 months in oak on full lees. All hail North East Vic fiano, a grape that, vintage after vintage, shines. So aromatic – spring flowers, white peach, citrus, baked apple – and so concentrated across the middle palate, but also juicy and fresh. A leesy, nougat, almond meal texture builds, but it is the persistence of the finish that nails it so convincingly.” 96 Points – Jeni Port, Halliday Wine Companion
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