From 4 Giant Steps vineyards, fermented in matured in 675L clay eggs produced in Byron Bay. Whole-bunch pressed, wild ferment and kept in clay for 6 months. No filtration and bottled by gravity. A very bright green gold. Aromas of almond meal, freshly grated ginger and white flowers. A little match stick, too. An intriguing palate, which is dry, grippy, even and long. A bit closed, this would be a great food wine and it will be fascinating to see how this evolves and changes over the next few years.
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Critic Reviews
93 POINTS
Philip Rich - Halliday's Wine Companion
From 4 Giant Steps vineyards, fermented in matured in 675L clay eggs produced in Byron Bay. Whole-bunch pressed, wild ferment and kept in clay for 6 months. No filtration and bottled by gravity. A very bright green gold. Aromas of almond meal, freshly grated ginger and white flowers. A little match stick, too. An intriguing palate, which is dry, grippy, even and long. A bit closed, this would be a great food wine and it will be fascinating to see how this evolves and changes over the next few years.
Made in clay eggs made in Byron Bay NSW, the wine is a blend of 4 vineyards, providing a regional expression of Chardonnay, White flowers and Orchard fruits on the palate with savoury notes of grated ginger, almond meal and olive brine. Medium to full bodied with lovely texture from phenolics.
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Winemakers Note
A selected parcel of fruit from each of our five
single vineyard sites was whole bunch pressed
straight to 675 Litre open top Clay “Egg” vessels.
After fermentation, the lids were sealed with clay
and allowed to settle for 6 months. The wine was
then racked to tank and bottled.
No fining, no filtration.
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Customer Reviews
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