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Extended time on lees during secondary fermentation contributes more complex aromas of nougat and roasted nuts
The hand picked berries are macerated in our quality gin to draw out the intense colour and bright ripe flavours resulting in a beautifully sweet
showcasing abundant mineral tension that weaves seamlessly through each sip
while 12 months in old 130-year-old English oak brings texture without overt oak flavour
extend the wine's length on the palate
Rob Hall Yarra Valley Chardonnay Mouvedre Extended time on lees duringHarriet's Vineyard in Healesville and Full Moon Vineyard in Gladysdale were used to make Rob Hall Chardonnay. Rob skins portion of the wine for 24 hours, noting, 'The aim is to generate the texture and phenolics in the wine from skin tannin and solids rather than wood.' After 10 years as winemaker for esteemed Mount Mary vineyard and then Kellybrook for 3 years. Rob Hall has been making wine solo in his native Yarra Valley since 2014. Rob sources his
