Chalmers Vineyard in Heathcote is the source. The fruit is kept on skins for three weeks through fermentation, then pressed off and spends two years in old oak. About 8 months in bottle before release. Proper orange winemaking.
Sheesh. This is really good. Tension and a wall of tannin, puckering and dry as, dried apple, dried mix peel, ginger and bergamot tea, dried apricot. So much texture to savour. Epic orange wine here at the apex of complexity and brightness. Super drinking, a huge wine personality in play. Love this. - The Wine Front