Airlie Road winemaker David Jepson grows and works with two clones of Albariño, cropped at 1 ton per acre, to create a 50/50 blend that offer a scintillating and pulsating level of acidity. The nose of quince, white peach and lemon also includes some dusty minerality, while the drink is deliciously dry with supporting flavors of quince, nectarine and lime zest. It screams for oysters on the half shell and Firecracker Prawns, and it is not for the faint of heart. This release represents a 50 percent increase.
Production: 72 cases