Dicey
Central Otago Gamay
Fruit harvested from The Inlet vineyard mid-season, in excellent condition. Most of the ferment was destemmed with 25% left as whole bunch. 19 days on skins, hand punched down daily. Indigenous yeast, natural malolactic fermentation in barrel. 10 months in neutral oak. Bottled and unfined and unfiltered in February 2024.
VINTAGE | 2024
VOLUME | 750ml
WAS $44.99
NOW $39.99
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