Description / Reviews
"Citrus and stonefruit on the nose, this wine has a rounded palate with good length and acidity; a light touch of new oak adds complexity. All fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2023, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months. Just before bottling all clones are blended, cold stabilized, fined and filtered." - Hoddles Creek, Winemaker
"Picked in two phases in this warm year, an earlier pick for acidity and a later one for flavour and texture. Aromas of stone fruit, yellow apple and just a hint of vanillin. The palate is moreish, finishing lemon-pithy and long. Drink now and over the next 2–3 years." - 94 Points, Philip Rich, Halliday Wine Companion
