Palate
The bouquet is an enticing mix of white field flowers, grapefruit, pear essence and brioche. Enriched with layers of nutmeal, the palate’s fine, creamy texture is supported by toasted vanillin oak. The bright lemon acidity adds a degree of restraint and length to finish the wine.
Growing Conditions
2 growing conditions in the south west of Western Australia were, yet again, favourable for making of great wine. After a winter of just enough rain, the spring to autumn period was continuously warm to hot, dry and characterised by less than average summer precipitation or humidity. An added bonus to the benign harvest conditions was the explosion of native blossom which sated the otherwise grape-loving, resident bird populations. The Mount Barker and Porongurup sub regions experienced warm to hot conditions throughout vintage. Hot spells in March magnified the effect of little spring or summer rain. With soil moisture very low, the cooler south facing vineyards and those closer to the coast in Denmark , did receive some reprieve off the southern ocean. This relief was however limited as the seasonal onshore streams that deliver coastal drizzle and cooler conditions across the region, were weaker than normal . These warmer than average conditions did accelerate ripeness and allowed most varieties to be harvested early.
Harvest
Each batch is handpicked in the cool of the early morning between 12 to 12.5 degrees Baume. The individual parcels of grapes are cooled immediately and until the next morning before hand sorting and whole bunch pressing to extract the free run juice.
Winemaking
After minimal settling, the juices are allowed to ferment naturally in French oak, 30 % new and 70 % once used. Fermentation 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
pale straw in colour with lemon/lime hues.
Food Pairing
Grilled Western Australian dhufish served with a warm spring salad of snow peas, asparagus, baby spinach and crumbled goat’s feta.
