Richmond Plains Blue Moon
Fruit for this wine was whole bunch pressed and 70% wild yeast fermented in 300 litre French hogshead barrels for 10 months and 30% in steel tanks with vineyard Pied du Cuve yeast. The wine underwent 30% malolactive fermentation to add a rich creamy texture. A delicious and elegant wine it has beautiful lime, lemongrass, gooseberry and cut grass aromas and taste. Oak barrel aging has created a fine structure and mineral texture with distinctive sea air notes. This wine will cellar well for several years to come.