A challenging season in the vineyard with high rainfall and cool conditions leading to a later than usual harvest date of April 5. Baumé at harvest 12.6 degrees, pH 3.24, titratable acid 9.5g/litre.
After 36 hours of cooling, the grapes were lightly whole bunch pressed with the juice transferred to tank for settling over 3 days. Clear juice and some solids (grape lees) then transferred to new, second and third use French oak barriques for spontaneous fermentation by indigenous yeasts. The wine underwent partial malolactic fermentation and maturation in oak for 9 months before stabilisation and filtration. Bottled March 1 2018. Alcohol 13.5%.
Pale straw in colour, this wine has a fruit driven but complex nose and palate of honey, melons, grapefruit, fig, cashew, butterscotch and toast. The palate is rich, creamy and persistent but with a fresh acid finish.