Colour: Pale straw.
Bouquet: Juicy lemon peel and fresh grapefruit are intertwined with almond meal and smokey/toasty notes from the oak. Lifted jasmine and white flowers.
Palate: Rich and textural, white nectarine, yellow peach with a tight acid/phenolic balance. Great length and persistence of fruit driven by concentrated fruit and phenolic weight. There is weight from the barrel work, a rich brulee texture and great length.
Viticulture: The vineyard is grown naturally using organic biological principals. Employing seaweed and fish emulsion foliar fertilisers plus elemental sulphur and copper sprays for disease prevention. Nothing is wasted, grape must is composted, mulched and mixed with manures then returned to the vineyard floor. Cover crops of clover, peas and rye grass are grown between the vines which provide nitrogen and green mulch. Canopy management is vital, hedging and leaf plucking are used to control exposure to sunlight and further our effort to deliver perfectly ripe, balanced grapes to the winery. Grapes were picked on the 16th and 28th of February 2018.
2018 Vintage: Flowering and fruit set in October and November indicated fantastic yields and our loamy soils benefited from rains in December which promoted excellent growth and lush canopies. January and February were cool without the 40°C heat spikes and this assisted steady ripening, producing bright white acids, aromatics and good flavours. The slower ripening has resulted in superb whites with excellent flavour profiles and natural acidity. An outstanding white vintage with good yields. The reds also benefited from the cooler ripening with better colour development and riper, softer tannins. Vintage Rating: 9/10
Vinification: The grapes were picked early in the cool of the morning, then immediately whole bunch basket pressed. The juice was cold settled for two hours to remove heavy sediments and and transferred to barriques which underwent wild fermentation. 60% new oak was used, regular battonage over 10 months. Bottled in December 2018.
Technical Data: Alc. 12.9 pH 3.23 TA 7.5 g/l
Production: 600 bottles
Awards: 95 Points – James Halliday Wine Companion, 9th July 2020 Hand picked, whole bunch pressed, wild fermented in French oak (60% new) from three coopers, mlf, matured for 10 months. Has great intensity and length, especially on the finish and aftertaste.
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