Six Pack – 2018 2019 & 2020 Estate Chardonnay & Estate Pinot Noir

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 60% of the blend. The wine was left on yeast lees until bottling in January 2018.

Nose: Aromas of fresh lemon, rolling into an almost curd like creaminess, grapefruit with hints of green apples and pears combined together with a subtle vanilla oak.

Palate: Velvety texture of lemon curd with a pleasing citrus acidity particularly lemon, green apples and pears with a hint of vanilla oak. The wine builds through the mid-palate with the acidity taking on a more bracing feel. The wine continues to evolve over a pleasing long length. Great structure and texture in the wine, will mature very gracefully over time. This wine will be best enjoyed over the next two to five years (longer if you like aged Chardonnay).

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 Bariques 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 2018.

Nose: Pronounced aromas of red fruits, plums and dark cherries with hints of herbs and hedgerows.

Palate: The entry is dominated by red berry fruits, cherry bursts and hints of blueberries which build through the middle palate with soft sweet fruit combining with more earthy characteristics and fine tannins drive the wine to a lingering finish. A powerful wine showing typicity and Pinocity. This very nicely balanced wine will be best enjoyed over the next five years (longer if you like aged Pinot Noir).

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 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 2020.

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.