The first time I tasted Grüner Veltliner was just after a 24-hour flight to Vienna. I hired a car and drove straight to Wachau for a wine tasting with Roman Horvath MW, Director of Winemaking at Domäne Wachau. I fell in love with the variety and from that moment, I knew that I wanted to make my own. It was just a matter of finding the best location in Australia, which turned out to be the Adelaide Hills.
This is a full bodied, crisp dry white with delicate aromatics of white peaches, pear and white pepper. Fermentation and maturation in neutral oak provides texture on the mid palate and contributes to the very long finish.