Awards and Accolades

2015 Vintage: SILVER MEDAL - Melbourne Wine Show 2015

From the Winery

The fruit was sourced from selected individual vineyard sites across Central Victoria ranging from the rolling, temperate plains of the Goulburn Valley and Nagambie Lakes. Soil types vary from the loosely textured, easy draining gravelly soils along the Goulburn River to the heavier sandy loams with a proportion of clay in the Goulburn plains. The result is fruit of generous yields and great intensity.

The 2017 vintage began with the traditional late start and finished off with a very even steady ripening. Victoria received average or above average rains through the 2016 winter and spring. The good winter rains continued through spring and the grapevines responded, growing vivid green canopies and setting good crop levels.

Spring is usually temperamental and it was definitely that this year, temperatures bounced up and down, there were many ‘4 seasons in a day’ events, and warmish rainy days. Summer seemed transient but in March there were three balmy weeks of low 30’s temperatures and warm nights. The fine weather continued through April which assisted with picking times. Vintage was in two parts, the first produced wines with bright fruit and elegance, with later fruit having increased concentration and richness.

The Sauvignon Blanc fruit was picked and crushed during the cool of the night to ensure retention of the fresh varietal characters and preservation of fruit flavour. After crushing the must was pressed and settled at 0oC – 2oC. An aromatic yeast strain was used for inoculation prior to cool fermentation for 2 - 3 weeks. Post fermentation the wine was stabilised, filtered and blended for bottling.