The fruit is sourced from over the border in Victoria where it was pressed (whole bunches) and filtered, before the juice was shipped carefully up to the winery in Yass. It was then fermented with natural/indigenous yeasts, 40% in one year old French oak barriques and the remainder in stainless steel tanks. Once fermented, only a small amount of sulphur was used at bottling to preserve. A delicate floral and slightly flinty nose, echoed on the palate and joined by green pear, citrus, pie crust(adding some texture) and for me, a lick of spice (almost Grüner Veltliner-like). All these lovely layers are carried through the palate by fantastic acidity, to a clean, long finish.
Fantastic with pesto pasta or a white clam sauce, so dishes that would usually point towards an Italian white. It would match equally as well with peri peri prawns.
Varietal / Blend: Aligoté
Decant: Not necessary
Closure: Screw cap
Farming Practices: Sustainable
Father and son John and Sam Leyshon sum it up best... "Mallaluka Wines is, by any measure, a boutique operation. "We are committed to producing premium, handmade wines that reflect the very best of the cool climate, Canberra District. Family owned and run, we drink what we make, the rest is for you." John and Sam make all the wines at the winery in Yass themselves and their approach in the winery is minimal intervention. They understand this term is quite heavily debated, and so it should be. They don’t use commercial yeasts and don’t add acids or fermentation aids. They don’t fine of filter the wines. The fruit they grow and purchase is not certified organic so they would never call their wines ‘natural’.