Each component in the GMF was treated individually. The Semillon was destemmed whilst the Muscat had 60% whole bunch with the remaining crushed on top. Both were fermented until dry with wild yeast and spent an extra week on skins to build texture. The Riesling was handpicked with >65% Botrytis affected grapes, pressed for 3 hours long and slow then wild fermented for 4 months in old barrels until dry. All were aged separately in seasoned oak and went through spontaneous MLF, with the Muscat and Semillon both spending 9 months in a large format cask.
"Guava, beeswax, preserved lemons and curry leaf. Lively and energetic with a burst of tangy fruits that settles into a more waxy and saline feel, melding with the chalky tannins into a mouthwatering finish. Crispy pork belly, spicy Thai red curry with vegetables and any Springtime fried food. Up to 15 years"
"Guava, beeswax, preserved lemons and curry leaf. Lively and energetic with a burst of tangy fruits that settles into a more waxy and saline feel, melding with the chalky tannins into a mouthwatering finish. Crispy pork belly, spicy Thai red curry with vegetables and any Springtime fried food. Up to 15 years"