Nose
Smoky flinty aromas are derived from the wild ferment and complement the lemon, grapefruit, stone fruit, pear, roasted hazelnut, cashew and freshly baked bread notes.
Palate
While there is an element of restraint and poise, the palate has wonderful fleshy stone fruit texture and flavour along with citrus, pear and roasted nut characters 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
Selectively hand-picked (70% Gingin & 30% Clone 95)
Bottling
Bottle on 15th January 2019
Winemaking
Whole-bunch pressed to barrel for ‘free
range’ yeast fermentation
Aging
Matured in French barriques of which 45% were new for 10 months, with lees stirring every 3 - 4 weeks
Appearance
Palest gold
Food Pairing
Chicken with Truffles, Wild Mushrooms and Potatoes