Talk about balance. And pitch. This gets things about as right as can be. The perfect combination of flavour and drive, texture and complexity. Grapefruit, peach, cedarwood and honeysuckle, with candied almond characters working in beautifully. Gorgeous wine. Campbell Mattinson- Winefront
Whole bunch through a crusher into stainless steel cage basket press. Juice pressed straight to barrel and handled oxidatively. Fermentation temperatures between 20 and 30 degrees. Sometimes taking up to 3-4 days to start. Wines sulfured post primary ferment. No intentional malolactic fermentation. Aged on full solids with no stirring for 10-11 months. Blended and filtered in Dec-Jan. All have around 10-15% new oak depending on the volumes. All aged in 228L french oak. One cooper.
Talk about balance. And pitch. This gets things about as right as can be. The perfect combination of flavour and drive, texture and complexity. Grapefruit, peach, cedarwood and honeysuckle, with candied almond characters working in beautifully. Gorgeous wine. Campbell Mattinson- Winefront
