CELLAR DOOR

PALATE

Generous with flavours of ruby grapefruit, ripe lemon and just a hint of candied citrus peel. Talc and pumice stone combine with minerals and crème brûlée to create a layered wine that is rich in texture yet lively and fresh.

VINTAGE

Some challenging weather conditions around flowering reduced the fruit set and resulting yields. Although temperatures across the ripening period were slightly higher than average the day time temperatures were cooler. This allowed for an extended ripening period and together with low yields gives the wine great minerality drive and finesse while maintaining the acidity.

WINEMAKING

Whole-bunch pressing is utilised. No SO2 is added until bottling, consequently there is oxidative juice handling throughout the vinification period. A considered amount of solids is maintained in the ferment. After whole bunch pressing, the juice is transferred to French oak barriques and puncheons (26% new). Following wild fermentation, natural malolactic fermentation brings the natural acidity back into check and the wine is then left to mature on lees, which are stirred when appropriate following appraisal. The wine is aged for 11 months in oak prior to blending and bottling.