Description / Reviews
"The fruit was whole bunch pressed and settled in tank overnight. The following day it was racked to French oak barriques, around 30% first use, where indigenous fermentation started after two days, with a long and slow ferment, maintaining cool temperatures below 16˚C. When dry, barrels were regularly tasted whilst going through malolactic fermentation allowing each barrel to find its natural balance between depth and acidity. Due to the inherent power of the vineyard, less malolactic is preferred from this site. The wine matured on yeast lees for 8 months before the best barrels were selected, blended, and bottled." - Sam Vogel, Winemaker Notes
"Excellent intensity of flavour, particularly upfront though the finish offers plenty too. Lemon and lime, stone fruits and meal, hints of grapefruit and a kind of stony, pebbly aspect too. A class act. Plenty to say. Give it an extra year or two in bottle for it to really start strutting." - 94+ Points, Campbell Mattinson, The Wine Front
"Whole-bunch pressed, settled overnight and racked to French barriques (33% new) the next day. Some mlf, depending on the acidity of each batch. A bright gold with green tinges. Aromas of yellow peach, hazelnuts, lemon oil and a little fresh vanillin bean from the wood are all present in this stylish and well-put-together wine. There's a gentle creaminess on the mid-palate before finishing saline and long." - 94 Points, Philip Rich, Halliday Wine Companion
