The maritime influence of the site is evident via hints of ocean spray and citrus infused acidity, providing a finish that is long, balanced and focused.
Lifted aromas of sweetly spiced poached pear and white peach meld with lemon meringue pie. Underlying wild ferment characters give notes of brioche dough and grilled cashews.
White peaches dominate on entry whilst flavours of preserved lemon, nectarine and crème brulee mesh together on a textured palate. The maritime influence of the site is evident via hints of ocean spray and citrus infused acidity, providing a finish that is long, balanced and focused.
Whole bunch pressed
Pressed juice straight to barrel for ferment
Indigenous yeast ferment
No additions of yeast, acid, yeast nutrient etc.
20% new French Oak, remainder two and three year old French Oak
No malolactic ferment
Battonage and aged on lees
Some sulphur and light bentonite fining in Spring
Bottled in December
We have experienced another stellar season. The wettest winter for some time was followed by a dry and warm spring, punctuated by a wild spring storm that reduced yields of all white varieties as it coincided with flowering. A warm and dry summer with plentiful sunshine and no significant heatwaves set us on the path to two distinct harvest periods for white and red varieties. The reason that this year stood out was the absence of any heatwave during the white harvest coupled with cool evenings. The benefit of the cool evenings is evident in the retention of natural acidity in both red and white varieties. All wines have wonderfully ripe tannins and a fine, long and elegant structure (thanks in part to higher acidity), which should see these wines destined for a long cellar life.
Al - 13.5
PH - 3.19
TA - 6.7
RS - 1.5
James Halliday Wine Companion 2017
Lemon meringue is a great call for the bouquet, some spice also in the action; elegant white peach flavours give way to bouncy grapefruit zest on the well-balanced and long finish. Drink to 2025
|Wine Writer:||James Halliday|