”Fruit from East Coast, Derwent Valley and Coal River vineyards; 7% fermented in new French oak barriques; full mlf; aged 7 years on lees; 2.8g/L dosage. Lees complexity and texture – rather than primary fruit – are the game here. This is a particularly complex release for Arras, brimming with fresh and sautéed mushrooms, cheesecloth, butter, cream and honey. The delightfully silky, creamy mouthfeel of 7 years lees age melds with the toasty nuances of a touch of new-barrel fermentation, lending just the right amount of phenolic grip to lift bright Tasmanian acidity and bring definition and control to a very long finish.”