2020 Vintage Release Wine Pack

Winemaking: Hand-picked fruit was harvested on two occasions aiming for more complex flavours. The fruit was gently whole-bunch pressed into a tank and settled for 48 hours. The clear juice was then transferred to another tank and yeast (selected for its enhancement of the Pinot Gris fruit aromas and flavours) was added for fermentation. The wine was bottled in August 2020.

Nose: A floral bouquet of white flowers, green apples, pear and jasmine. The aromatics are persistent and there is the suggestion of a sea breeze element towards the end.

Palate: Flavours as suggested by the aromas but with a restrained elegance. The flavours of green apples, pear and jasmine mingle with a soft yet persistent acidity which builds to a taut finish and hints of musk and spice linger on the palate. This wine will be best enjoyed over the next two years.

** Please note there is a minimum order of 6 bottles of 2020 Pinot Gris.

Winemaking: Hand-picked Pinot Noir clones 114 & 115 were harvested separately. The fruit was gently whole-bunch pressed into a tank and settled for 48 hours. The clear juice was then transferred to another tank and a neutral yeast was added for fermentation. After fermentation a portion of the Pinot Noir was aged in barrels for two months. Bottled in August 2020.

Appearance: Pale salmon in colour. 

Nose: Aromas of fresh summer berries, herbs, spices & Rose oil.

Palate: Flavours as suggested by the aromas dominated by spices and berry fruit. Elegant and restrained with a soft middle palate and a refreshing finish. This wine will be best enjoyed over the next 12 months.

The Real Review

Score: 91 ★★★★

Alcohol: 13%

Ageing: drink over two years

Food: salade composée with crisped prosciutto and chêvre

Ranked: #4 of 15 2020 Pinot Noir from Australia

Awarded: Top Rank

**Please note there is a minimum order of 6 bottles of 2020 Rosé. Available for Wine Club Members only**

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Winemaking: Hand-picked fruit was gently whole-bunch pressed into a tank and settled overnight. It was then transferred into French oak Barriques and Puncheons (20% New, 80% second, third and fourth use) and inoculated with a neutral yeast. From May until late winter the barrels were stirred occasionally until MLF was completed in 75% of the blend. The wine was left on yeast lees until bottling in January 2020.

Nose: Aromas of fresh lime, lemon and nectarine with a delicate nutty bouquet.  Hints of apricot and floral notes combined with a subtle oak finish.

Palate: Subtle flavours reflective of the aromas and showing a delicate steeliness at the mid palate. The flavours of citrus and oak spice build towards a finish which shows the cool nature of the vintage with fresh yet balanced acidity. This wine will be best enjoyed over the next two to five years.

Winemaking: Hand-picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°C and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak Barriques and Puncheons (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in early February for bottling in December 2019.

Nose: Complex aromas of cherry, plums and red berry fruits leap out of the glass with hints of fresh garden herbs, floral notes and spices.

Palate: The entry is soft with a delightful cherry and red fruit character and builds in the middle palate with the subtle addition of spice. Mouth filling and fleshy the soft sweet fruit and firm tannins linger on the finish. This very nicely balanced wine will be best enjoyed over the next five years.

Winemaking: Hand-picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°C and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak Barriques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in early February and bottled in February 2020.

Nose: Bright bursts of violet perfume and blueberry fruit with some plum, blackberry, white pepper and subtle oak and spice.

Palate: A nice entry characteristic of blackberries and suggestions of black pepper that fills out in the middle palate with broader flavours of plums and a savoury spice a lingering and vibrant finish showing acid and fine tannin. Still very young.  A good example of classic cool climate Shiraz. Suggested drinking over the next 5 to 7 years.