The climate creates a long ripening period, which allows the fruit to accumulate intense flavour balanced with fine acidity. Vines are close-spaced and planted in deep, red volcanic soil in a frost-free amphitheatre, orientated north/south to maximise sunlight exposure.
Acid: 8.9 g/L pH: 3.25
Alcohol by volume: 12.5%
Residual Sugar: 11 g/L
Harvested: Harvested April 2013
Disgorged: September 2017
Winemakers: Robert Heywood & Peter Warr
With a light straw colour indicative of a chardonnay, this refined wine has developed a golden hue during its three years on tirage. In addition to its colour, this time has also resulted in a delicate bead with a persistent mousse. On the nose, it displays citrus and red berries, with a hint of toasted brioche. The palate is delicate and creamy, but driven by a natural acidity from a cool and extended growing season in Tasmania.
Delicate, with superb length, this wine will drink well now and age for up to ten years.