Fruit was sourced from Nockton Park vineyard located between Butchers Hill and Cooinda Vale right in the centre of the Coal River Valley. The fruit was chilled to 5 degrees then whole-bunch pressed to tank. Settled at ambient then racked to barrel for wild fermentation. Matured in a mixture of barriques and puncheons for 7 months on lees with minimal stirring. No new oak but predominantly 1 and 2nd year fills.
100% Malolactic fermentation. Alcohol: 13.6%, TA: 6.3g/L, PH: 3.15, Clone/s: P96-76, Yield: 7.0 T/Ha, Baume: 13.0, Harvest Date: April 3rd & April 8th, 2020, Bottle Date: November 5th, 2021. Just 720 dozen produced.
Sun-kissed summer fruits on the nose with white peach, yellow nectarine, and nashi pear followed by a contrasting palate of winter citrus, golden apple and grapefruit pith on the palate. Plenty of generosity and depth of character with a lean acid profile and seamlessly integrated oak.