DRINKING WINDOW: Drink now
VINTAGE
The cool rainy conditions of the 2011 vintage resulted in harvest dates four weeks later than the previous growing season. The extended ripening period allowed for the development of more complex and elegant aromatics and overall flavour ripeness occurring at lower sugar concentration, resulting in crisp wines with great aromatic intensity.
SEPPELTSFIELD VINEYARD
BLOCK: H Block
VINEYARD: Deep red clay loam | Western bank of Greenock Creek Old clone | Low topograpical position | Slight Easterly aspect | East-West Oriented rows.
UPSHOT: Intense fruit profile | Herbaceous notes
WINEMAKING
The fruit was crushed and destemmed prior to fermentation, during which 2-3 pump overs a day were used to ensure the wine achieved a full tannin structure. It was then pressed out to a combination of new (40%) and old (60%) French barrels where it underwent natural malolactic fermentation facilitated by weekly lees stirring. The wine was then racked off lees and returned to oak to mature for a total of 22 months. Minimal acid additions were made to the wine during fermentation, but no fining agents or filtration were used.
PROFILE: Plum and fresh spearmint define the aromatic profile, bringing classic varietal lift and freshness. The palate is spice-laden and finely focused, with a vibrant acid backbone, sweet mint and subtle spice
