Nagambie, Yarra Valley
Marsanne 50%, Arneis 50%
13.5%
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Marsanne fermented on skins in Terracotta and egg for 12 days. Small portion direct pressed to tank. Arneis portion fermented on skins in Terracotta 9 days and egg for 100 days. 
Fermented separately but came together at the press. Pressed straight to French oak. Textural with good weight and spice.
- Matt Talbot