Harvest

Five Clones harvested off our estate over seven days from March 15th.

Fermentation

25% of the fruit was whole bunch pressed with the balance being destemmed prior to pressing. Cold settled clarified juice was fermented as separate clonal batches. 100% barrel fermented in French Oak barriques from selected Burgundy cooperages. 20% new oak with the balance having one to four seasons use. Following fermentation the wine was sulphured to prevent malolactic fermentation.
Wine remained in barrel on yeast lees for ten months before being blended and sterile filtered in mid January. Bottled March 1st 2005.

Style

A fruit driven style supported by subtle oak usage. Looking for complexity of aroma and flavour through clonal diversity, lees contact and barrel fermentation.

Tasting Note

Mid straw in colour. The nose exhibits fruit aromas of citrus, stone fruits and melon, with spicy oak and mealy characters derived from the barrel fermentation and lees contact. The palate is generous in flavour, underpinned by grapefruit like acid. The finish shows understated oak and excellent fruit flavour and length.

While very drinkable now, the wine can be cellared with confidence for up to five years to gain further complexity.

The wine should only be slightly chilled to achieve maximum appreciation.