Whole bunch pressed straight to barrel with no additions. The must underwent a wild yeast fermentation, followed by ten months barrel aging, with monthly fine lees stirring during this time to enhance both mouthfeel and length.
The winemaking employed for this wine is designed to tame the overt fruity characters of Sauvignon Blanc into a refined textured structured and complex wine with layers of intrigue. Some of the aromas present remind of poached pear, apple, quince, grapefruit, melon along with oak and barrel ferment derived almond meal, brioche, cedar and wood smoke. The finely structured palate is smooth, succulent, layered and long. Lemon sherbet, red grapefruit and pear seamlessly interwoven with almond meal, brioche, subtle oak spice with mouth-watering saline acidity and incredibly long persistent finish.
Hand-picked sauvignon blanc and semillon were whole-bunch pressed to French oak for wild fermentation, matured on yeast lees to build complexity and texture. The fruit flavours are intense, ranging through snow pea and grass to white peach and guava, the flavour of oak per se not obvious. Convincing winemaking.
95 points James Halliday winecompanion.com.au 1 August 2019