Expansive sweetness, dragged long by juicy, palpably natural acidity.
This is very good. The legacy of barrel fermentation and extended lees handling consummated as smoky, flinty riffs of mineral pungency. Baked apple, cantaloupe, cinnamon and creamed cashew. Expansive sweetness, dragged long by juicy, palpably natural acidity. Will age very well across the mid-term.
95 Points, 2024 Halliday Wine Companion, 02 Aug 2023
A complex and layered palate with chalky minerality, white nectarines, fresh lemon blossom and precise natural acidity. Toasty notes of macadamia nuts and a dry, textural finish.
Hamish and Kate Laurie continue a five generation winemaking tradition. Devoted to the high altitude sites of the Adelaide Hills and with Kate's French oenology training the wines they produce are at once traditional and contemporary.
Deviation Road Winery produces exciting cool climate wines from mature vineyard resources in the Adelaide Hills. Owners Hamish and Kate Laurie continue a five generation winemaking tradition. Devoted to the high altitude sites of the Adelaide Hills and with Kate’s French oenology training, the wines they produce are at once traditional and contemporary.
With a fiery passion to create premium bottle fermented and aged Australian sparkling wines together with textural aromatic whites that can genuinely cellar, their signature style is restrained, elegant and balanced.For many Deviation Road is best represented by its signature Australian sparkling wine, the Loftia Vintage Brut. A blend of Pinot Noir and Chardonnay grapes hand selected from mature vines on south-facing slopes high in the Adelaide Hills, the Loftia is an accomplished sparkling. Ageing for a minimum of 24 months on lees adds nutty complexity to the fresh citrus, green apple and spring blossom aromas. The palate is crisp, with a lingering, mouth-watering finish.Very low yielding chardonnay vines were handpicked into small baskets before being basket pressed. The juice was fermented in French oak barriques of varied ages (25% new). Most barrels underwent spontaneous fermentation with indigenous yeasts, while others were seeded with select strains.
Frequent bâttonage was carried out for a period of two months, and malolactic fermentation was allowed to occur naturally. The wine was left to mature in the oak for 12 months prior to racking, blending and hand bottling.An elegant medium bodied Chardonnay. Aromas of matchstick flint, lifted floral notes and white stone fruits are complemented with toasted nut characters on the palate. Premium fruit from high altitude sites produces a wine with precise natural acidity, giving both length and line. Honeysuckle, match stick flint, clove spices, citrus notes.