This is the first time that a ‘Golden’ wine has been released by Byrne Wines. The fruit for this wine came from the Mount Moriac vineyard and was so nice that it had to be elevated to the next level. It was made with 15% whole bunches in the wild yeast ferment and matured in French oak, with 60% new barrels. Left to integrate in the oak for 18 months and then settled in the bottle for a further 6 months prior to release. Will reward careful cellaring into the future.