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alpaca

2016 Yarra Arneis
{The Aloof Alpaca}

winemaking

The fruit is picked at around 12.8′ Baume and the whole bunches are put in the cool room for 12 hrs and then foot stomped, dry iced and returned to the cool room for 24 hrs skin contact. The whole bunches are then pressed straight to seasoned barriques with full solids. The barrels ferment spontaneously, or ‘wild’, and are allowed to warm to around 26’C and then sulphured when sugar dry. Early bottling in August to lock in freshness.

nose

Complex and varietal. Aromas of  honeysuckle, deli meats and malt with hints of green pineapple and ginger. Background sulphides add a further layer of interest.

palate

Textured and balanced. A generous core of fruit to start followed by fine tannins that build on the mid and back palate. Flavours of green pineapple and wet slate. A viscous mouthfeel and a dry savoury finish that screams out for food!

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