Jasmine flower with fresh lime rind and a touch of seaspray on the nose. Hints of brioche and freshly baked bread.
The palate is bright and delicate, fresh lime rind and lemon curd jump out initially followed by white nectarines, peach and pithy ruby grapefruit. There is weight from the barrel work and a rich brulee texture that coats the mouth before a fine line of acid takes over to give the wine great length.
The spring of 2016 was much cooler and wetter and this combined with the cooler conditions in early 2017 have seen Vintage 2017 be a more traditional Margaret River vintage. The yields for most white varieties were strong and harvest began later in February continuing well into March capturing the bright, fragrant aromas. The slower ripening has resulted in superb whites with excellent flavour profiles.
The grapes were picked on February 11th.
The grapes were picked in the cool of the morning, then immediately pneumatically pressed. The juice was cold settled and transferred to barrels which underwent a wild fermentation. This year the French oak comes from three different coopers, three different forest and three different years, 45% new and the balance one and two year old French oak. The wine was initially stirred once a week on the lees, then 75% of the wine was given a malolactic fermentation and left to mature in barrel for 10 months. Bottled in December 2017.
Drink now or cellar until 2032.
Pale straw with lime hues.