An excellent lead-up to harvest saw moderate yields and good berry size with cooler conditions for most of the growing season. A vintage without extremes of heat and later ripening than recent vintages saw fruit ripen slowly and steadily. Picked at optimum maturity then made in a way that combines old and new world techniques.
Hand-picked fruit was whole bunch pressed to tank before immediate transfer to French oak barriques for fermentation. The fermentation was initiated and completed with indigenous yeasts which contribute texture and complexity to the wine. Malolactic fermentation, routine battonage and extended lees contact for nine months prior to blending and preparation for bottle has provided a creamy texture and length to the wine.
Pale straw with tings of green and gold, the wine displays stone fruit, dried fig and lemon citrus fruit aromas that combine with subtle nougat, oatmeal and toasted oak spice, derived from barrel fermentation.
The palate is full bodied, with ample texture, and fine acidity, supporting the long length and intense flavour.
A wine to be enjoyed upon release, or will reward those who patiently cellar over the next 5-7 years.