Barrel fermented saison / aged on yellow peaches from Rayners Orchard / Woori Yallock, VIC

Peaches underwent carbonic maceration for a week - 10% cut in half and the rest left whole @ 295g/L.

We racked 4 month old barrel fermented saison on top and let these condition for 8 weeks.
Packaged on Mar 03 21 and bottle conditioned for 13 weeks.

Thyme, summer and allens - peaches & cream lollies on the nose (NZ nostalgic childhood reference).

The palate is well integrated. Honey, melon, hints of almond and over ripe peach. Bright and lifted, subtle acidity and a fuzzy texture from the skin.

Something you can only achieve with whole fruit and incorporating the stones through fermentation.