Hand picked, whole bunch pressed then barrel fermented in a mix of 1 year old barrels and stainless steel barrels, aged on yeast lees for 5 months with some stirring to build texture.
A change of style for Heydon Estate’s Chin Music with our beautiful Sauvignon Blanc spending some time in oak and seeing some bâtonnage. This tames the overt fruity characters of the variety into a more savoury and textural style. The palate is fresh and mouth watering but the barrel fermentation provides a richness to the palate. Crisp acidity ensures focus, structure and length making it perfect with food or without.
Cellaring Potential: Enjoy now or to medium term cellaring
Serving Temperature: 7-10°C
Food Pairing: Fresh goats cheese, crunchy salads and King George whiting.