From Rollo Crittenden of the Mornington Peninsula comes "Electric Spaghetti" a blend of chardonnay and savagnin made in the French sous voile method where the wine is matured in barrel under a layer of yeast called a ‘flor’ – this is a technique found in the famed wine region of Jura, and to extent in sherry making. This process maintains freshness, whilst allowing secondary characteristics to develop.
With a burnt copper colour this wine has bright aromas reminiscent of nuts, sea spray, crushed herbs, ripe lemon and pear. A fresh zingy acidity keeps driving the wine for a long persistent finish. There’s loads of texture, generosity, then that core of saline minerality goes ‘zing’ and the wine feels so damn awesome. Incredibly complex and compelling wine.