Konpira Maru La Douche Tropicale 2025
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Production: 90% Verdelho from the Robert Channon Vineyard in Amiens and 10% Viognier from St Judes Vineyard Ballandean, Granite Belt, QLD. The Verdelho was wild fermented as whole berries with twice daily pump overs for the first 7 days. Warm ferments without being hot to aid extraction. We then moved to hand plunging for the second week before being pressed after 15 days. It was then pressed long and slow to tank for settling. The Viognier was pressed immediately but pumped straight over lightly pressed Verdelho skins, as we much prefer the structure achieved macerating on Verdelho. It was wild fermented for 10 days with twice daily plunging before pressing.
