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
In the Margaret River region, the vintage was without significant heat spikes or summer rains. Diurnal temperature variations were below average which meant the nights remained warm. The maritime cooling influences and retained soil moisture allowed the vines to maintain good canopy condition until harvest. While the characteristic afternoon southerly winds appeared less grating, the lack of humidity and warm conditions keep disease pressure low and vine function high.The Great Southern regions experienced warm to hot conditions throughout the 2011 vintage. Hot spells in March magnified the effect of little spring or summer rain. With soil moisture very low, the cooler south facing vineyard sites 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, appeared weaker than normal.
Winemaking
Each batch is handpicked within the Baume range of 12⁰ to 12.5⁰. The individual parcels of grapes are cooled overnight in vented crates, hand sorted then whole bunch pressed to extract only the free run juice. After minimal settling, the juices are allowed to ferment naturally in French oak, of which 40 % is new. Fermentation temperature is controlled between 18⁰C to 22⁰C and the lees are stirred weekly from later in the fermentation until dry. The separate parcels are matured on lees in barrel for 11 months. A portion of each wine undergoes malolactic fermentation during this period. The wine was blended to tank and received minimal fining and filtration prior to bottling in February 2012.
Appearance
pale straw in colour with lemon/lime hues.
