This All Saints Marsanne has bewitching aromas of pear, quince and musk with layer upon layer of creamy texture and flavour.

Marsanne comes from the Rhone Valley in Southern France, where it had languished, unloved, for many years. Finally the French are realising what we in North East Victoria have known for generations, that Marsanne is a wonderful variety. Our vines are over 40 years old, resulting in fruit of uncommonly intense flavour.

Hand harvested, wild fermented and unhurried. Barrel fermented by indigenous yeast and aged on lees for 18 months, then bottled with minimal intervention. Marsanne responds well to ultra-modern techniques of cold fermentation in stainless steel. However, it can really shine when given minimalist, old style handling.

The fruit was hand harvested and the pressed juice run to old and new barrels. There it was allowed to ferment naturally and aged on full lees for 18 months. We have done as little as possible in the final stages, minimising fining and filtration to present the wine in all its glory.

Dishes based around white meats will be perfect with this wine, particularly if well seasoned with traditional, earthy flavours such as nutmeg, truffle, thyme, sage or juniper.