Complex aromas of citrus fruit and pear with delicate floral nuances
A wine of great depth and purity, textural mid-palate with citrus fruits in the lime, lemon pith and grapefruit spectrum lead to a fine, balanced, mineral and savoury finish.
Goes well with
Confit salmon, green apple sorbet, preserved lemon, pickled cucumber, leek ash
4 to 17 February 2014
18 May 2015
Up to 10 years
Seven separate blocks were hand-harvested between February 4 - 17, 2014, between 11.0-12.5 Baumé. The low Baumé levels were achieved due to our specific clonal selection, including 95, 96, 76 and Gin Gin. Many of these clones show complex fruit flavours at low sugar levels with a strong core of acidity. Picking at this low Baumé
level allowed us to create a wine with sufficiently low alcohol levels that displays balance and delicacy. The fruit was cooled overnight, then whole-bunch pressed and transferred to barrel for fermentation, whereby 85% utilised indigenous yeast fermentation. It was fermented entirely in French oak barrels of which 40% were new, the primary cooperages being Latour, Dargaud & Jaegle, St Martin and Cadus. 50% of the wine underwent malolactic fermentation to build texture and lower the natural acidity. It was aged for 11 months in oak barriques, undergoing regular batonnage, before final blending in December 2014, with bottling in May 2015.
- Margaret River
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