The grapes for this wine were selected from a single vineyard site in the cool climate region of Kuitpo in the Adelaide Hills. The fruit was harvested and whole bunch pressed to tank where it was allowed to cold settle overnight. The juice was then racked to new, 1 and 2 year old French oak barrels. Fermentation was undertaken at warm temperatures to increase flinty, savoury notes with 5% of the wine also undergoing malolactic fermentation for added complexity. The wine was then matured in oak for 7 months with stirring of the lees every 2 weeks to give a textural mouthfeel. The wine was lightly fined, stabilized, filtered and bottled under screw cap.
A warm dry spring resulted in yet another early start to vine growth. Three rain events from late January to early February caused little damage, and the rainfall and cooler conditions which continued through into February resulted in excellent conditions for flavour development and acid retention. Harvest began early with higher than average crops but with good sugar-acid balance and well developed flavour.
Enjoy now or up to 7 years.
Pale yellow with hints of green.
Lifted aromas of white nectarine, honey dew melon and honeysuckle with toasty savoury notes.
The palate has intense flavours of white peach and melons with a long line of crisp acidity. Savoury oak and lees contact gives this wine complexity and a textured mouth feel.
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