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10 March 2017
Lenswood, Adelaide Hills
A long cool growing season across southern Australia. A settled flowering led to good crop levels. Careful canopy management and some crop thinning allowed for full flavour ripeness. We harvested early to retain freshness and natural acidity.
Fruit was hand-picked and whole bunch and gently pressed. Natural fermentation took place in French Hogs heads (50%), and the other half in tank to retain vibrancy. The wine was left on yeast lees to add complexity for 6 months, prior to bottling in September 2017.
Pale straw with a vibrant green hue.
Blackcurrant leaf, nettles and cracked pea.
Intense front palate with some tropical and blackcurrant leaf notes. Great mid palate texture leads onto a vibrant sherbet acidity and a long mineral finish.
Drink now - 2019.
Vietnamese salad, salt and pepper calamari and prawns.