Pale green in straw, with aromas of fresh white peach, grapefruit, and some light lime and lemongrass. Oak maturation lends depth and intrigue to the palate, whilst vanillin, butterscotch and a sprinkling of white pepper ensure this leaps from the glass.
Awards and Accolades
☆☆☆☆☆ James Halliday Vineyard Rating
90 Points - James Halliday, Wine Companion "Well made, with some wild yeast barrel ferment and some tank-fermented cultured yeast components. It's no shrinking violet, whether in terms of structure, texture or fruit flavour. Sufficient showing now, drink sooner than later."
2013 Vintage: 93 Points - James Halliday, Australian Wine Companion "Partial wild yeast fermentation and lees stirring in French oak have had a major impact on the wine, building the flavour, texture and structure; the faintly reductive bouquet also manifests itself on the tightly formed grapefruit, white peach and apple skin flavours. A wine that commands respect rather than stealthy seduction."
From the Winery
Sourced from 32 years old vines planted on rocky loam soils located on the Central eastern slopes of the Pyrenees ranges at 280 mt. The grapes were machine harvested mid-February, crushed, destemmed and pressed into French and Hungarian oak barrels (5 years old). Fermentation took place over 15 days with selected yeast. The wine was kept on lees contact for a further 3 months. Finally after five months the wine was racked and stabilized (protein and tartrate) and prepared for bottling.
