Bright lemon yellow with a hint of copper. Aromas of zesty lemon, jasmine and toasted hazelnuts leap from the glass. Toasty yeast age adds rich toffee and is complimented by a flinty complexity.
The entry is fresh zesty and crisp with a bright minerality that runs thought the whole palate. Extended yeast ageing add a creamy texture to the mid palate where the pinot noir dominance shows spice and red berry fruit. The final impression is one of refinement, elegance and complexity with outstanding length and persistence. A wine well suited to long term cellaring

The grapes for the 2006 Macedon Cuvée were sourced from the high altitude granitic sand in the Macedon ranges. The vineyards are located at approximately
500 metres above sea level, its high altitude results in a long slow ripening season ensuring excellent flavour development and acid retention. The soils at this site consist of grey granitic clay loams and deep, free draining soils over clay loams and granite.

The fruit for the 2006 Macedon Cuvée was hand picked at the onset of fruit ripeness (10.5° to 11.3° baumé) in the cooler parts of the day to preserve quality and ensure minimal colour extraction. The individual parcels of pinot noir and chardonnay were gently pressed and chilled to stainless steel tanks for cold settling. The cuvée juices were racked off lees, fermented, settled and stabilised, before assessment by the winemaking team for the selection of the finest combination of structure and balance.

The final blend is composed of 57% pinot noir and 43% chardonnay. The wine spent over forty months ageing on yeast and was disgorged in February 2010. After dosage addition, each bottle was sealed with a crown seal and aged in bottle for a further three months before release in November 2008.