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12 March 2018
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.
Straight off the bat an easy wine to get into, albeit relatively simple in its make up. It’s got nashi pear and grassy scents going on alongide talc and fresh linen. Palate has some generosity but freshness, a smoothness, more of the nashi pear character and a light sage-like herbal note. Quite lovely actually. 91 points. Mike Bennie, The Wine Front April 2019
Light straw with an olive green hue and brilliant clarity.
White florals, gravelly sands with pithy tangelo notes and hints of lees derived complexity.
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.
Drink now through summer and autumn 2019
Stuffed tempura zucchini flowers, stuffed sepia, grilled octopus with paprika.