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Winemaking Notes
70% Semillon, 20% Riesling, 10% Chardonnay
Fruit is directly pressed to tank for fermentation then blended and matured on lees for six months prior to bottling.
Tasting Note
The nose is full of citrus peel with hints of white blossoms, frangipani, and jasmine with a slight nuttiness of cashews. The palate is clean and bright with lots of citrus layers and natural acidity. Salty and herbaceous notes round out this thirst-quenching blend.
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Winemaking
Single site vineyard Springton, Eden Valley vine age 30 years. Whole bunch pressed with a with a portion of light skin contact basket pressed to second fill and seasoned French barrels. Barrel fermented at ambient cellar temperature followed by malo then ageing on lees sans sulfur with light lees work to build texture and palet weight. Blended and bottled with minimal sulfur in October 2023.Tasting Note
Whole bunch with a little skin contact pressed direct to ferment in seasoned and second fill oak aged on lees with gentle lees stirring to build texture. Cashews, lemon curd and rising bread on the nose with lovely line of fine tannin, minerality and natural acidity on the pallet.Single site vineyard Springton, Eden Valley vine age 30 years.Whole bunch pressed with a with a portion of light skin contact basket pressed to second fill and seasoned French barrels. Barrel fermented at ambient cellar temperature followed by malo then ageing on lees sans sulfur with light lees work to build texture and palet weight. Blended and bottled with minimal sulfur in October 2023. -
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Winemaking Notes
50% Gewurztraminer, 50% Riesling
Both varieties were crushed to open fermenters and left on skins for three days before pressing straight to seasoned and new French oak for eleven months.
Tasting Note
Pale straw, totally opulent aromatics of lime, pineapple, and spice. Notes of ginger, pink grapefruit and cardamon. Stone fruit on the pallet with pineapple, lime, and orange. Perfect balance between the opulence of Gewurztraminer and Riesling. Acid and backbone are backed up with natural skin phenolics.
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Winemaking Notes
40% Gewurtztraminer destemed over 40% whole bunch Pinot Noir - macerated for four days before… Gently pressing to ferment & settle in tank. I then judiciously blended in small parts of Mourvèdre, Grenache, Tempranillo, Semillion & Syrah.A light red, whole bunch Pinot & Gewürztraminer co-fermented then pressed to finish in tank and aged on lees. A little Mourvèdre, Grenache and Syrah were back blended to lift the colour, tannin and spice profile. Light and lyith with colour of a light red rose, cranberries and spices on the nose with a fine line of tannin that brings you back for more, crunchy acid best drunk cold.Tasting Note
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