James Halliday's Australian Wine Companion Says..
“The degree of ripeness across Barringwood's wines is exemplary, suggesting an estate on the ascent. This, too, is fully flavoured: a litany of stone fruit notes meander around a core of tangy mineral and oatmeal lees sans any a la mode reduction. This spent 11 months in oak, 18% of which was new, imbuing a creamy tone to it all and a slight cedar edge. Yet despite the pulsating flavour, this is unequivocally cool climate. The acid stream tells it all.”
Made exclusively with free run juice, naturally fermented in French oak barrels (20% new) for 8 months, with lees stirring and partial malolactic fermentation to enhance its textural complexity.
Appearance: Bright, Pale yellow
Aroma: Grapefruit, pineapple
Palate: Displays texture, complexity and great length. It’s clarity of citrus and mineral characters reflect the cool climate and high quality fruit.
Food Match: Roast chicken, crayfish, smoked salmon
Cellaring: 10 years