Fruit was handpicked based on clonal ripeness and majority destemmed prior to a 7-14 day cold soak. Fermentation was a combination of cultured and wild yeast with maturation taking place over 11 months in first-grade French oak, 30% of which was in new oak.
Ghost Rock Vineyard
Nestled between the rolling patchwork fields of Sassafrass to the south and the pristine white sands of the Port Sorell peninsula to the north, we find ourselves located in some of god's best country. Our vibrant Cellar Door, twice crowned Tourism Tasmania's 'Best Cellar Door,' is open from 11am to 5pm daily. Surrounded by our six vineyards and adjacent to our boutique winery and cooking school (www.hundredacres.com.au,) it's one of our State's unique wine experiences. Why not come and experience it yourself?