This is an aromatic white blend of whole berry fermented Semillon (80%), and Viognier (20%), fermented together whole berry, foot-trod, hand plunged and gently pressed off to finish fermentation and malolactic in old oak barrels and tank allowing a softness, richness and creaminess from total fermentation to completion.
The two vineyards used for this wine are from higher altitude hillside sites from Mullamuddy and Rylestone. The soil is leaner and higher Alkali with quartz, basalt and red volcanic clay. 2016 was a longer, dry, vintage with early rain – but it stayed unusually dry as a biscuit for the remainder of version.
As is the style, fruit ripeness is high, with great extract and elevated perfume the rich flavour and lingers with fresh acidic line on the finish. Rich, lush, creamy and fruit driven but dry with notes of crushed pine cone, seaspray, passionfruit along with subtle notes of apricot, green apple, tangerine, flower nectar and lemon confection.
For a mixed case, contact me and I’ll arrange it.