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Winemaker's Notes: "Cool climate fruit. Whole-cluster, foot tread, pre-ferment skin contact and then pressed to neutral barrels and left to ferment and age for 10 months. It went through native primary and secondary ferment. It was bottled unfined and unfiltered with minimal SO2 added. Aromatics of jasmine, Kaffir lime, crushed oyster shells, feijoa, lanolin and a broad palate with juicy acidity and saltiness balanced with round tannins."
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