The fruit is sourced from two high altitude Tumbarumba blocks: Steve Morrison’s ‘Revee Estate’ vineyard, at 730 metres above sea level and Heather and Rob Johansen’s block at 700 metres.
There is the distinctive Tumbarumba grapefruit signature framed by those complex barrel ferment and lees derived nuances that are hard to describe (“funk” is the description de jour). I’m really happy with this. The lip-smacking acid in particular has me reaching for the second (and third) glass.
13.0 % Alc/Vol