The production technique followed our established method - all fruit was hand-picked and delivered to the winery, where it was hand-sorted on our vibrating sorting table. The whole bunches were then pressed using our pneumatic membrane press, and the juice was clarified by flotation in stainless steel tank. The clear juice was seeded for primary fermentation in tank, with multiple yeast strains, and co-inoculated bacteria for malolactic fermentation. Once the ferments reached their midpoint and beyond the risk of temperature spikes, the must was transferred to 228-litre French oak barriques. After fermentation, all barrels were racked and blended in tank, with the finished wine returned to barrels in May 2023. Of the barrels, 49% were new, and the remaining 51% were second and third use. After 18 months, in June 2024, the wine was racked and blended in tank and fining trials were carried out. No fining agents improved the balance and, in the end, it was fined only with bentonite, for protein stability. It was cold stabilised, sterile filtered, and bottled on the 4th July, 2024.
Drinking Window: 2024-2026
TASTING NOTES
Colour and condition:
Bright condition. Pale golden straw with golden hue.
Nose:
Aromas of ripe white peach, nectarine, lemon cheesecake, fresh vanilla bean and fig. Very complex with subtle notes of nougat, toasted oats, cashew and shortbread in the background.
Palate:
Intense but fresh, vibrant and balanced in all aspects; ripe fruit notes of nashi pear, lime, white peach and rock melon. Subtle secondary notes of shortbread biscuit, freshly baked pastry and oak derived vanilla bean, caramel and roasted nuts. Acidity and phenolics are firm without being aggressive, and interweave with the middle and back palate seamlessly.
