The nose displays a real richness and intensity of honeydew melon, yellow flesh nectarine, ripe pear, butterscotch, mealy cashew and underlying smoked almonds from the 10 months in 30% new oak barrels.
The palate is medium to full bodied showing the flavours of ripe stone fruit, lemon custard and grapefruit, the flavours linger long after with the soft acid finishing with a caramel citrus rind.
The wine has been built around the soft but crisp acidity which will provide great ageing potential
After a significantly wet winter with rainfall 30% above average, temperatures gradually crept up above the long-term ranges while rainfall fell well below norms as spring commenced. The resultant warmer and drier soils provided ideal conditions for early root activity and thereby optimal access to soil nutrients. As varieties commenced their growth, we saw development of healthy, well-balanced canopies across the region.
Regular heat-waves through the months of October, November and December saw maximum daytime temperatures regularly in the mid 30's. These periods of high temperatures caused further acceleration in grape growth and development. A strong low-pressure system combined with a deep through across the state saw the region experience strong and cold winds, with isolated hail events which negatively affected flowering and berry set. A weak, cold front brought approximately 35mm of rain in late February to early March and daytime temperatures moderated from mid-March which was beneficial in slowing the ripening process down and allowing for the ripening of tannins and great flavor development. The small amount of rain was also considered a positive by those who own dry-grown vineyards or had little or no water available at this time for irrigation.
The growing season overall offered ideal conditions for a wide range of varieties, from early ripening whites to late ripening reds. The ideal weather and lower yields gave sufficient time for fruit to reach its best without the pressure of disease or the threat of poor conditions.
The 2020 vintage will be remembered as one of the earliest vintages on record and for the great quality wines from lower than average yields, currently developing in wineries throughout the region. An abundance of flowering native Marri trees in mid-January insured that the silvereye and other bird pests had an alternative food option to the ripening grapes. This combined with a dryer than average period post flowering through to berry version resulted in little or no fruit being damaged, dropped or left on the vines for either pests or disease.
The fruit has handpicked at first light and refrigerated for 24 hours. It was whole bunch pressed to tank and settled overnight gravity feed to barrels with a turbidity of 750 NTU. The barrels where French oak with 35% new, natural fermentation took place and was completed in 10 days, the wine was left without SO2 until June and fortnightly lees stirring for protection, 20% of the barrels went through Malolactic Fermentation, lees stirring continued up till bottling in November 2020.
The colour is Pale Straw.
Freshly caught Margaret River Marron