Immediately generous nose with aromas of honeysuckle, marzipan and lemon tart.
A citrus core and more tension on the palate than the nose suggests with further richness expected to develop with age.
Hand-picked on the 3rd and 4th April and whole bunch pressed after a night in the cool room. Cloudy juice was transferred to 300L and 500L French oak barrels (30% new) for indigenous fermentation. Post sugar fermentation some of the barrels were sulphured and stored away in the cold barrel store to prevent malo-lactic fermentation, thus retaining some of that electric acid. A portion of barrels (around 30%) were kept in a warmer part of the winery and left un-sulphured to encourage malo which lowers the acid and adds texture to the wine. The final blend utilises both these components to create a more complex wine.
"...The palate is textured and chalky, with a very fine thread of acidity running through the wine. Will age gracefully over the next five to eight years."
- 96+ points, Phillip Rich, Halliday Wine Companion
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