SIDNEY WILCOX, White Field Blend
White Field Blend
An ancient practice, of blending in the field, mature and low yielding old school varieties are co harvested together.
Co-fermented, and left on lees to create a creaminess andtexture, made to partner with seafood. The layers of complexity are influenced by French oak.
The result lifts the combined flavours and overall experience without overpowering or simplifying. A sophisticated partner to food.
Estate Grown, Riverland, South Australia.
Muscadelle, Chenin Blanc, Colombard, Semillon, other.