Crushed and pressed to tank. Racked, inoculated and run to barrel. Fermented at 16 to 18°C for 10 days. Regular lees stirring. Racked from barrel and bottled April 2013.
- VIC - Geelong
Crushed and pressed to tank for cultured yeast initiation of fermentation, then to new and used French oak for completion of primary fermentation and 100% mlf. There is a distinct straw tinge to the colour; the bouquet and palate are very complex, but the purity of varietal fruit is slightly compromised. Rating 92 - Drink by 2017 - James Halliday, Australian Wine Companion (SEP/2013)
Winery Tasting Notes
An intense and complex nose displaying stone fruit, melon and fig fruits with cashew nuts and creamy barrel ferment characters balanced by a spicy oak background.
The palate is tight and juicy yet refined with nectarine, melon and citrus fruits. The wine has a mineral back bone with mealy notes, spice, nutty and creamy oak flavours with a long and lingering back palate.
This is a wine with great structure and complexity and will reward cellaring over the next 4 to 6 years.