IN THE VINEYARD
The grapes were grown at both our Boyd, Dakins Road, Carters and home blocks. The Dakins Road block is situated on stony river alluvial soils and the home block on slightly heavier silty loam. The home block vines are 25 years old, giving great texture and weight to the final wine. The fruit was either hand-picked or machined depending on the site.
The grapes were de-stemmed and crushed then given some skin contact to help extract more flavour. The press fraction was kept separate from the free run juice. The juice was cold settled for three days before being racked off the sediment and fermented in stainless steel tanks. We used very different fermentation temperatures to give each batch a chance to express itself more freely. After fermentation, the batches were kept on the lees for an extended period with fortnightly stirring to promote palate weight. A small component of barrel fermented wine was blended to give extra texture and weight to the wine.
The wine has a rich tropical nose of lemon fruit, lemonade and passionfruit. The palate is textured and full flavoured with a lengthy mineral backbone giving structure and longevity. Drink now or cellar for the next three years.
pH: 3.17, TA: 8.7g/l, Residual Sugar: 1.2g/l, Alcohol: 12.75%
Bronze Medal Spiegelau International Wine Competition 2012