Orange fruits explode with hints of marzipan on the palate, which are complexed by a touch of ginger spice. There is a great mineral core with lovely gravelly texture and a mouth-watering saline crunch. Great freshness, complexity and drinkability.
This Roussanne was carefully grown at our winery vineyard in Werribee. A wet spring set up the year however the summer was long and dry with no disease pressure, Grapes were hand harvested in the cool of the morning at optimum flavour ripeness.
The fruit was gently whole-bunch pressed and left to settle overnight prior to racking. The primary ferment was fermented at cooler temperatures to retain fruit aromas. After primary ferment, it was gravity fed into older French hogshead barrels for further maturation. It was left on light lees to develop further complexity for six months prior to bottling in early December.