Grüner Veltliner

Lark Hill Grüner Veltliner, first produced in 2009, is Australia's first Grüner Veltliner. It draws from the original Lark Hill Vineyard overlooking the village of Bungendore.

The site lies 860 metres above sea level. In 2002, noted wine critic Jancis Robinson visited the high altitude site and personally flagged it as an ideal match for this Austrian variety.

The fruit is soaked on skins for 12 hours, then pressed. Its juice is wild yeast fermented in seasoned French oak barrels, building texture and complexity without imparting oak characters. The wine then matures on lees.

Bright yellow, Lark Hill Grüner Veltliner has cut herb and ripe fig flavours with a fine texture and mineral acidity. Cellaring potential is three years.