"From the Vine Vale sub-region of the Barossa Valley. 60% Marsanne, 40% Rousanne, certified biodynamically farmed. Lower yield, increased bunch exposure due to the dry and hot season – picking with enough acid was KEY! As a result of this, skin contact was dialled back to only 2-3 days, so that the wine could still feel light on its feet, rather than being tannic and pulling short in the mouth. Ferment started on skins, pressed to old neutral barrels where it finished ferment and went through Malo…Racked in December, bottled in late Jan.
Lemon rind, honey suckle, straw and camomile through the nose with a touch of anise spice. Textural mouthfeel without feeling oily or overly rich, lemon pith, quince & pear flavours and texture with a touch of spice with a enough clean acid to draw the wine out and feel lively." – Frederick Stevenson