Join the nick o'leary grapevine
Situated in the picturesque Hall Valley, in the Murrumbidgee River corridor, just outside the ACT
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Apple cider, white flowers, granny smith apples, zesty lemons and lime skins. Great with foods that need a whack of acid, the first sip gives a bit of mouth puckering tartness. It has a great powerful drive through the palate that feels refreshing
Handpicked and whole bunch pressed on slow Champagne cycle for 4 hours. Vinified with neutral yeast and fermented in temperature range of 14 to 15 degrees Celsius. When the the fermentations hit 0.6 Baume (10.8g/L) of residual sugar, the fermentation is stopped by chilling the wines to X degrees C. Once the fermentation is stopped the wines are bottled under crown seal and allowed to come back up to room temperature. As they warm the fermentation restarts and the left over sugars are converted to alcohol and CO2
