About the wine
Vines grown on structured red clay-loam & weathered shale soils. Grapes handpicked in 4 separate pickings to maximise flavour diversity. Mash deposited into cold-soak tanks for 12 hrs at 8°C. Free-run juice drained to settling tanks & skins pressed, keeping the free-run & press fractions separate. After settling for 48 hrs at 5°C, clear juice racked & allowed to heat up for yeast inoculation. Juice fermented at 11°C for 16-22 days with cultured yeasts. Left on fine lees at 16°C for 3 mths after ferment, stirring every 10 days. Wine handled reductively throughout vinification process using CO2 and nitrogen. Bottling was done with a sterile sheet filtration and the wine was bottle aged for 3 months prior to release.
The wine has a translucent colour with a green edge, showing prominent tropical, gooseberry and fruit-salad flavours, followed by hints of grass, a full-bodied mouthfeel and a refreshingly flinty aftertaste.