Barritt, Barossa Valley.
The Pinot Blanc was handpicked, chilled overnight and whole bunch pressed directly to 10 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 a combination of indigenous and cultured yeast fermentation, after fermentation SO2 was added to barrels. After three months on lees the barrels were combined and prepared for bottling.
Pale colour, aromas that jump out of the glass with so many florals, complexed by spice, lemon skin, apple, musk and flint. The palate has a wonderful texture with lovely, sweet fruit, the floral notes replicate on the palate. This wine with its flavour and textures is so easy to enjoy.
Alc/vol 12.0 % TA 5.60g/l pH 3.22, RS 2.0 g/l , VA 0.29g/l