2022 Not Lost, Just Wandering

Notes from Micah, the winemaker...
First time making a full barrel fermented wine, first time making a Marsanne. Skin contact Marsanne can be so abrasive, so just a little time on skins, a lot of time on full solids. Texture for days, lovely mouthfeel and everything just a bit restrained in the right way to keep it balanced but a lot going on - definitely a food wine (but what wine isn't I guess?). 60% Marsanne (Keilor Valley) held on skins for 48 hours, pressed & blended with 40% direct pressed Sauvignon Blanc. Barrel fermented in old oak on full lees with battonage through the winter for 8 months. Racked to stainless to settle for 1 month prior to bottling. No additions.