300 cases produced. Now working under direction from Jeff Sinnott from the vineyard through to the winery.
Meticulous attention to detail in the vineyard ensured that clean ripe fruit was hand harvested in late April following a close to ideal ripening season. The grapes were de-stemmed and allowed a short period of skin contact before gentle pressing. The free run juice was fermented in tank to allow the delicate varietal characters to express themselves.
The pressings were fermented in old French oak with slightly higher solids to build texture into the final wine. The result is a delightful wine with typical flinty citrus characters lifted by a lovely tropical “fruit punch” nose. The palate is full bodied yet refined showing juicy pear, mandarin & stone fruit flavours balanced by fresh, lacy acidity. We would expect this wine to develop the classic honeysuckle aromas and luscious stone fruit flavours as it develops in bottle over the next decade or so.