Nose
A complex and alluring nose shows smoky flinty aromas from the wild ferment, plus lemon zest, jasmine, white stone fruit, ginger and freshly baked honey/oatmeal biscuits from the oak.
Palate
While there is an element of restraint and poise, the palate has wonderful fleshy stone fruit texture and flavour along with citrus, pear, roasted almonds and nougat flavours with smooth mouth-watering acidity guiding the long finish
Growing Conditions
The season was preceded by a wet winter & spring, the driest November since 1999 - so there were no issues around flowering or fruit set - & then the wettest December since 1996. This was followed by a long, dry Indian summer, with maximum temperatures mirroring the long-term average
Harvest
Hand picked – first pass at the Wilyabrup site on 11th February. The second pick was at the Karridale vineyard on 13th and then the third on 21st February at a Baumé of 11.8 Be° (Wilyabrup), 11.4 Be° to 12.2 Be° (Karridale)
Bottling
The wine was bottled on 30th January 2018
Winemaking
The fruit was whole-bunch pressed straight to barrel and underwent a wild yeast fermentation with early lees stirring
Aging
Matured for 10 months in French barriques of which 45% were new
Appearance
White gold with a green tinge
Food Pairing
Sole Meunière
