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RRP: $28.00
Classic aromas of passionfruit, cut grass and gooseberry, guava together with nuances of talc, flint, slate and a little gun smoke are the hallmark qualities in 2020. The barrel ferment component, together with lees work make for a generous and textured mouthfeel supported by fruit purity and bright natural acidity – a perfect summer wine to be enjoyed with a wide range of foods.
Simon Black, Chief Winemaker
| This wine has been made with a view to preserving freshness and varietal definition, whilst combining some added complexity through different vinification methods. All grapes were whole bunch pressed, with 26% of the blend being transferred to old French oak barriques, complete with solids, where wild yeast were utilised to conduct the ferment. The balance of the blend was cold settled in stainless steel to achieve a brightly clarified juice before racking and inoculation with QA23 yeast. Fermentation temperatures were controlled between 14 and 16 degrees Celsius until dry. | |
| Harvest Date | 10th March 2020 |
|---|---|
| pH | 3.27pH |
| TA | 6.38/Lg/L |
| Alcohol | 13.5% |
| Residual Sugar | Dry |
| Cases produced | N/A |