Made from a blend of 2 vineyards in the Adelaide Hills. All clones were kept separate until final blending. Hand-picked, 20% whole bunch fermentation after two days cold soaking. One parcel from Kuipto on the southern edge of the Adelaide Hills was picked earlier and made with about 20% whole bunch and the second parcel was from an exceptional vineyard in Picadilly picked later with a riper fruit profile and was made in 2 batches. Fermented in half tonne nally bins with twice daily plunging. Time on skins ranged from 10-15 days. Each batch was pressed straight to barrel - 100% seasoned (4-year-old) French oak for 7 months. No additions until a small hit of sulphur post MLF. Light and bright. Raspberries and cherries dominate, while earthy, forest floor characters linger in the distance. A fresh and supple palate follows. The whole bunch component highlights the perfume, adds complexity and enhances chocolatey tannins.
Enjoy at room temperature or with a little chill knocked into it.
80% Piccadilly/20% Kuitpo fruit, hand-picked and fermented with 20% whole-clusters for 10-15 days on skins before being pressed directly to French wood for seven-months. Sulphur was added judiciously only after malic conversion. So what? So, sandalwood, five-spice, root beer and bing cherry flavours roll around the mouth effortlessly. This is a pulpy, joyous wine with a gentle bunchy growl. Best drunk young without a care in the world!
92 points Ned Goodwin wineompanion.com.au August 2019