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Fermentation on solids was started in refrigerated stainless steel tanks and then transferred to oak for barrel fermentation. Lees stirring occurred and a partial (40%) malo-lactic fermentation was allowed.
Maturation: Up to 7 months in new and seasoned French and American oak barriques.
Nose: Lifted melon and peach characters.
Color: Mid-straw with vibrant, youthful tones
Palate: Rich, ripe stone fruit flavors with a supporting backbone of oak. Long, lingering finish.
Food Suggestions: Seared tuna steak with oven-roasted tomatoes, steamed green beans and a light citrus dressing.
Serving Temperature: Best enjoyed lightly chilled.
Cellaring: Up to 4 years, best consumed young.
Greg Norman's passion for fine wine was the genesis of Greg Norman Estates - a collection of wines produced from some of the finest growing regions in Australia, California and Argentina. While his well-documented wins on the golf course have assured his place in golf history, off the course, Greg's passion and enthusiasm for wine and his zest and dedication for living well have combined to create a stunning collection of high-quality wines from some of his favorite parts of the world.
A short drive from Melbourne, Yarra Valley is the oldest and most successful of Victoria's wine growing regions. The cool climate of the area makes it suitable for the popular varieties of Pinot Noir & Chardonnay. Shiraz is also grown here and produces elegant and restrained wines, showing a different side to Australian wine. Notable Facts Producers of the Yarra Valley have hit...Read More About Yarra Valley
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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