Exclusively from the organic and biodynamic certified single vineyard located in Jerilderie owned by Bonic Family in New South Wales.
The vineyards are managed in organic way starting from the early beginning in 1970s’ and the average vine ages are 40 years old now, which contributes concentrated and complexity fruit flavours.

Fermented in temperature-controlled stainless steel tanks with traditional cap management, i.e. pump over 3 times per day and air bag pressed keeping pressings separated. Ages for 24 months out of which 12 months in a mixture of new French and American oak barrels.

Given the screwcap and biodynamic processing in vineyard as well winemaking technique, it will last much longer and develop more complex and savoury characters in bottle, but always enjoyable when released.

Makes a wonderful accompaniment to roast lamb, grilled steaks, ribs and strong-flavored cheeses, its high natural acidity perfectly cut through the richness of the food and cleaning up the palate.
Best served at 15-18 °C