The bouquet is floral and fruit driven with citrus and stone fruit aromas. The palate has rich stone fruit flavours, good texture and a persistent long finish. While this wine has been made for current drinking it will build further complexity over the next 3 to 6 years.
The fruit for this wine was sourced from our four Estate managed vineyards within the Red Hill sub-region. In the winery the fruit was whole bunch pressed, transferred to barrel on solids and barrel fermented in seasoned French oak (approximately 1/4 indigenous yeast). Oak maturation took place on lees for the following 10 months before bottling.
93 Points - James Halliday Hand-picked, whole-bunch pressed, cloudy juice barrel-fermented, no mlf, lees-stirred for 9 months. Tangy, lively, lemony grapefruit zest and pith and green pineapple. A long palate with a fresh finish.