Nose
Aromas of vanilla bean spice .lemon curd, nougat, a rising mineral flintiness and powerful pink citrus and white flesh nectarine fruits.
Palate
The palate is rich and lively yet restrained and textured by a chalky/mineral thread. A little more than subtle, the fine grain French oak adds a bready complexity. The bright acidity gives length, clarity and finish to the wine.
Growing Conditions
Growing conditions in the south west of Western Australia were fabulous for the making of great wine and extended the succession of highly rated vintage since 2007. The typical weather pattern of sufficient yet below average winter rains; a cool and moody spring, a warm, dry summer and a benign autumn, set an exciting backdrop.
Winemaking
The individual parcels of grapes are cooled over night before hand sorting and whole bunch pressing of the free run juice directly to barrel.
Fermentation occurs naturally in French oak, 30 % new and 70 % once used. Temperature is controlled between 18⁰C to 22 ⁰ C and the lees are stirred weekly in the later stages of fermentation.
The separate vineyard blocks are matured on lees in barrel for 9 months. A portion of each wine undergoes malolactic during this period.
Appearance
Lemon yellow in colour.
Food Pairing
Crab cakes with a spicy mango salsa.
