B-BLOCK: Deep red clay loam | Eastern bank of Greenock Creek | Low topographical position | Shaded Morning | North-south oriented rows
UPSHOT: Ripe yet elegant fruit | Soft tannins | Lifted aromatics
PRIMARY FERMENTATION: De-stemmed | Combined with wet Viognier skins (3%) | ⅓ fermented off skins in oak | ⅔ chilled with 1-2 pump-overs per day | Basket pressed
OAK: French – 35% new, 65% old | Natural malolactic fermentation | 25 months maturation
SECONDARY FERMENTATION: In bottle post yeast inoculation | 12 months on lees
TECH ANALYSIS: Alcohol: 14.5% | pH: 3.59 | Acid: 6.8g/L | RS: 189g/L
NOTEWORTHY DATES: Disgorged: November 2020 | Released: November 2020
A vibrant mix of pomegranate, cranberry, and white peach lifts the nose, accented by a gentle spice of white pepper and clove. The palate is bright and finely detailed, with a subtle touch of leather emerging on the back palate to add depth and intrigue. Elegant and expressive, this wine offers a harmonious blend of fruit, spice, and savoury nuance.
