Nose
Complex aromas of lemon sherbert, grapefruit, pear, butterscotch and vanilla shortbread together with underlying flinty notes.
Palate
Still youthful, the intense palate displays a complex array of fruit characters from grapefruit through to white peach and dried pear. Improving as it ages, the charry, toasty oak is integrating beautifully to provide great length and a long mineral finish.
Growing Conditions
Excellent soil moisture from winter rains assisted the vines with a terrific even spring budburst. Mild-to-warm temperatures with some good rainfall events through the growing season kept the viticulture team busy and were followed by above average temperatures over the ripening period in what was to become one of our driest and warmest seasons on record. Harvest started early and continued for 21 days with above average yields producing exceptionally clean, pure fruit and great varietal expression.
Winemaking
Seven separate blocks were hand-harvested between 11.0 and 12.5˚Baumé. A combination of early hand-harvesting, use of wild yeast fermentation and grape solids, combined with regular bâtonnage, have all contributed texture, complexity and balance to the wine. The fruit was cooled overnight, then whole-bunch pressed and transferred to barrel, with 37% undergoing indigenous yeast fermentation. 50% of the wines underwent malolactic fermentation to build texture and lower the natural acidity. The wine was aged for 11 months in French oak barriques before final blending and bottling in May 2013.
Aging
Up to 10 years
Appearance
Medium lemon with golden hues
Food Pairing
Intensely flavoured and succulent fish such as Emperor or Snapper. Char-grilled white meat dishes will also pair nicely.
