Barritt, Barossa Valley.
The Pinot Blanc was handpicked, chilled overnight and whole bunch pressed directly to four seasoned French 300lt oak barrels. Each barrel was filled with different cuts from the press, the different levels of solids and phenolics giving each barrel its own unique texture and flavour. The barrels underwent indigenous yeast fermentation, after fermentation SO2 was added to three barrels with one left to undergo malo. After five months on lees the four barrels were combined and prepared for bottling.
Pale colour, subtle aromas that build every time you put your nose to the glass, lemon, pear, apple with hints of almond. The palate has lovely sweet fruit with a slight savoury edge followed by the varietal creamy texture and crisp finish.
Alc/vol 12.0 % TA 5.30g/l pH 3.16, RS 2.5 g/l , VA 0.29g/l