The aim of this wine was to provide elegance, balance and complexity whilst preserving the highly aromatic qualities of the variety. With the use of several small batch winemaking techniques, each designed to bring something different to the wine and
careful attention to detail (particularly with fermentation control) we’re confident that we’ve achieved our goal. Intense rose petal and orange blossom aromas have been encased with a balanced mouthfeel and texture; beautifully pure and enticingly complex. A perfect accompaniment to Asian cuisine or simply enjoyed on its own.
Tasting notes (PDF download)
2017 was a vintage slow to get out of the blocks. A cool and overcast spring meant slow ripening with amazing fruit flavours and zingy natural acids.
Constant rain periods then meant everyone had to be on high alert for fungal diseases and picking was sometimes dictated by incoming rain vents.
Crop levels were up after perfect flowering conditions, but this meant some fruit needed to be thinned to maintain intense fruit and high quality. Like 2016 Riesling and Chardonnay were outstanding and the Frankland River
reds enormous and juicy.
Fruit was hand harvested to reduce the impact of exposed fruit and minimise phenolic extraction. Some extended skin contact (post crushing/cooling) was used to enhance mouthfeel and aromatic extraction. The free run fraction (520L/T) and pressings were treated and fermented separately with the free run fermented at 12-14°C and the pressings slightly warmer. Part of the free run fraction was fermented with indigenous yeast in small (older) oak vessels for complexity. All parcels were fined separately then blended according to taste.
Residual Sugar: <2.8g/L
Date picked: 19th Feb
Date picked: 3rd March 2016