Awards and Accolades

✮✮✮✮✮ James Halliday Winery Rating

91 Points - Campbell Mattinson, The Wine Front
"“TalK about value. It’s dry and elegant but pretty and perfumed. It’s perfect drinking right now. It tastes/smells of lemon, lime, bath salts and apple blossoms, it’s fl eshy with fruit fl avour but dry and slatey to close. It’s absolutely bang on."

James Halliday, Wine Companion
"This is made for drinking without any pretensions. It is seemingly made from the pressings ex its more expensive sibling - both still well worthy of their prices."

From the Winery

The fruit was then de-stemmed and crushed and the must chilled to 2 degrees Celsius and then pressed in a tank press. The skins were gently pressed and then discarded, the free run juice was then cold stabilised before racking and seeding with aromatic yeast. Primary fermentation was conducted between 11 and 15 degrees Celsius for 3 weeks before the wine was chilled at close to sugar dryness. Bentonite was added to stabilize protein and partially clear the wine which was bottled on the 27th of May. This wine is Free run juice with some pressings added back.