Specially released in collaboration with Yeastie Boys for the Arts Foundation, this is an exciting co-ferment of Sauvignon Blanc and Viognier showcasing the best of both varieties.
IN THE GLASS
Grapefruit, mandarin, peach and apricot leap from the nose to the palate, balanced by an underlying minerality and texture that evolves as you sip. Pushmi is a generous full-flavoured beast with a finish that just keeps giving. Drink now or cellar for the next three years – if you can – this is a real performer that will develop beautifully with age.
pH: 3.21, TA 6.83g/l, residual sugar: 1.3g/l, alcohol: 13.5%
IN THE WINERY
Hand-picked fruit was gently whole bunch pressed, with machine-harvested fruit allowed some skin contact to extract more flavour. The Sauvignon Blanc and Viognier were co-fermented, with 50% in old barrels to add weight to the wine. After fermentation, the batches were kept on the lees for an extended period with fortnightly stirring to promote palate weight.
IN THE VINEYARD
The grapes were all grown at our Dakins Road and home blocks, on stony river alluvial soils and silty loam. The Viognier grapes flourish in the hot summer days giving great fruit flavours while retaining nice acidity thanks to cooler nights.