Brand:Mount Macleod

Closure:Screwcap

Organic Certification:ACO - 11339

Country of Origin:Australia

Serving Temperature: 7-10°C

Drink By:2028

Wine Ageing:Aged on lees for five months

Winemaking Style:Traditional

Harvest:The fruit was picked early – at around 10 Baume. The aim with this early pick was to lock in all the fresh aromas

Winemaking:The whole bunches were loaded into the press and the fruit was partially juiced such that the fruit sat soaking for six or so hours. The fruit was then lightly pressed. The juice was settled over two days to get very clean juice and after racking, was innoculated with a pied cuve we had running since harvest. The ferments were run in small stainless vessels to ensure lower temperatures. Towards the end of ferment, the wines were racked to ensure that only the cleanest lees remained.

Viticulture:Determined to utilise biodiversity as a management tool for pests and diseases instead of chemicals. Vineyards are inescapably novel ecosystems but our aim is to encourage maximum interface between real wilderness and our commercial endeavours.

Food Pairing:Pork schnitzel, Pork and sauerkraut, Chicken paprikash, Bratwurst with mustard, Smoked trout salad, Cucumber and dill salad, Tofu stir-fry with ginger, Creamy spinach and feta pasta, Goat cheese stuffed peppers, Apple strudel.