Winemaking: Fruit is harvested during the early morning hours to retain freshness and partially whole bunch pressed. A fast and precise vinification in stainless steel with minimal oxygen contact maximises fruit expression and aromatics. A cool fermentation (15 to 18 degrees) is undertaken in stainless steel tanks before maturation on lees for four months. Twenty percent of the blend is aged in two and three year old French oak to increase complexity and mouthfeel.
2016 Vintage: An outstanding vintage in the Adelaide Hills due to consistently dry but not too hot conditions. A dry winter and spring ensured that water resources were stretched and maintaining soil moisture a challenge. Autumn was perfect with warm dry days and cool nights allowing the fruit to ripen to perfection whilst maintaining natural acidity.
Tasting Note: Pale yellow in colour with bright green highlights. The nose is fresh, crisp and primarily fruit-driven, showcasing white peach, citrus and cut apple aromas with just a hint of oak derived spice. The palate is equally delicate and precise with elegant stone fruit and pear flavours wrapped in crisp mineral acidity before a long, complex finish.