Incredibly lifted and varietal nose, with passionfruit pulp and wild gooseberry intertwined with crushed cashew and a salty sea air note.
The palate is full flavoured, with pithy, plush texture. Surprisingly more savoury than the aroma had alluded to, there is creamy acidity surrounding a core of ripe fruit, but finishing with briney phenolics ensuring the mouth is left dry rather than cloy. A highly flavoured and textural wine that bucks the trend for this variety.
The fruit was harvested and destemmed straight into concrete vats. Here they underwent 5 days of wild yeast on-skin fermentation, before being dug out and pressed straight to a 2800 L French oak cask. Post completion of fermentation, the wine was stirred regularly to build texture, with the addition of Chardonnay lees to increase complexity, before sulphuring in early spring.
The wine was racked and clarified in December and bottled without filtration in January.
Sourced from our 1981 planting on the Burnside Vineyard, the organic and dry grown vines yield small but intensely flavoured fruit.
After desirable conditions during flowering, the summer started cool and wet, slowing down the growing season significantly.
Conditions improved in late February, developing into a perfect Indian summer. The result is whites that are packed with energy and poise, and reds that got the benefit of a long, cool ripening periods; tannin ripeness and complex flavour developments. Alcohols are lower than previous years, even with greater physiological ripeness.