Description
VINTAGE: A cool summer with above average rainfall initially gave cause for concern with disease pressure being at its highest in many years. However, through rigorous canopy management and excellent vine health we managed to avoid any botrytis & mildew outbreaks. The moderate weather conditions also allowed for a prolonged ripening season with most reds developing amazing structure & depth of colour, while the whites retained vibrant acidity and an elegance that will provide age-ability for many years to come. With yields being adequate if not bountiful this is certainly a year to remember!
REGION: King Valley, Victoria.
WINEMAKING: This wine was made very simply. The grapes were destemmed and lightly crushed to an air bag press. The expressed juice was pumped protectively to tank and settled for 36 hours. The clear juice was racked (pumped) to barriques and a stainless steel tank where the controlled temperature (18 to 20 degrees C) ferment took place. A small component was allowed to complete a malolactic ferment to add a degree of complexity. Following ferment the wine was aged for 8 months on gross lees before filtration and bottling.
NOSE: Hints of white peach and melon
PALATE: A vibrant fruit finish.
DRINK WITH: Chicken terrine, creamy vegetable soup, salmon fish cakes.
CELLARING: Drink now or over the next 3 years.
VEGAN FRIENDLY
TECHNICAL DATA: Alcohol: 13%, pH: 3.17, Acidity: 6.7 g/L, Residual Sugar: Dry, Malolactic: 20%
