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the wine spent 12 days on skins with a peak fermentation temperature of around 28¼C
mint and restrained oak influences
on the palate there's a wonderful tension between the breadth of the fruit
Complex flavours of fresh fruit and caramel that morph into a long
further lessening the already minimal oak impact)
Forest Hill 'Highbury Fields' Chardonnay region_Macedon Ranges the wine spent 12 daysProducer Tasting Note
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