Lark Hill planted the first Gruner Veltliner vineyard in Australia in 2005, using cuttings from two clones brought into Tasmania in the 1960s.
The Gruner is soaked on skins for 12 hours before being pressed to 5-10 year old barrels for indigenous yeast fermentation and maturation on lees. Aromas of melon, fig and white pepper follow through to a rich, textured palate and lingering bright acidity.