IN THE GLASS
The cool season has enabled us to deliver a balanced elegant wine with good weight and finish. Semi-tropical fruit, stone fruit, lifted citrus and lime flower aromas combine with the aroma of lightly roasted cashew and a gentle floral perfume for a lovely, complex wine. The weighty and generous palate balances with elegant, subtle acidity for a beautiful lingering finish.
pH: 3.27, TA 6.4g/l, residual sugar: 1.5g/l, alcohol: 12.5%
Hand-picked fruit was gently whole bunch pressed, while machine-harvested fruit was allowed some skin contact to help extract more flavour. The press fraction was kept separate from the free run juice which was cold settled for three days before being racked off the sediment and fermented in stainless steel tanks. Further spicy wine phenolics were extracted from skin ferments of about 10% of the grapes. Different fermentation temperatures gave 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. Approximately half of the wine is barrel fermented wine to give extra texture and weight.
The grapes were grown at our home and Dakins Road blocks. The home block vines are nearly 30 years old, giving great texture and weight to the final wine. The Dakins Road block is situated on stony river alluvial soils and the home block on slightly heavier silty loam.