WINEMAKING The aim is to craft a wine of delicacy and finesse that will age well. To this end, the grapes were harvested in the cool of the night before being gently whole berry pressed and then the extracted juice quickly chilled to around 8 degrees C. The entire process occurring within ~15 minutes of harvest to ensure the varietal characters are captured and retained. The juice was cold settled prior to being transferred to French oak barrels for fermentation, this year the yeast used was Cepage Chardonnay. Battonage (lees stirring) was employed over a 10 week period after fermentation and the wine was further matured on lees to build mid-palate structure. The oak regime employed for this wine is 80% new and 20% 1 year old French oak (tight-grained which is air seasoned for 3 years), sourced from Louis Latour, aspecialist Burgundian supplier. After 10 months of oak maturation, then minimal fining and filtration, the wine was bottled in February 2015.
TASTING NOTE Nose: The wine has ripe stone fruit aromas along with hints of tropical fruit and subtle citrus zest. Enticing sweet spice, cashew nut and a vanilla oak lift add complexity to the bouquet. Palate: This is a medium-bodied yet sumptuous wine with an enjoyable creaminess to the mid-palate. Flavours of juicy white fleshed stone fruit are evident along with cleansing citrus at the fin- ish which has wonderful persistence and length from the use of quality French oak.