Harvest date:             
Sauvignon Blanc: 10th & 17th March 2006
Semillon: 12th March 2006
Chardonnay: 6th March 2006
 
Vineyard location:     
Cardinia Ranges, Port Phillip Zone
 
Oenological Data:      
Harvest Baumé – 
Sauvignon Blanc: 12.1 &12.3
Semillon: 11.9
Chardonnay: 12.7
Total acidity – 7.2 g/l
pH – 3.03
Alcohol – 12.8% alc/vol
 
Production:                 
1167 dozen
 
 
Winemakers’ Notes:
The fruit is from vines planted in the Cardinia Ranges. The grapes where harvested at optimal balance (acid, sugar, flavour profile). The fruit was crushed and divided, a portion was basket pressed, oxidatively handled and partially cold settled prior to barrel fermentation. The remainder was airbag pressed and the juice simultaneously handled as for the basket pressed fruit. Half the wine was barrel fermented with a percentage of natural year and some cultured yeast which were occasionally bâtonnaged and aged for 6 months in 20% new and 80% old French oak barrels with only partial malolactic fermentation. The other half was tank fermented. The wine was allowed to age in bottle for a further 18 months prior to release. Bottled under screwcap.
 
Tasting Note: 
The pale lemon gold colour belies the intensity of flavour and fruit with this wine. The nose sees slate like minerals with a slight nutty overtone. In the mix there is some citrus fruit, cool white peach with a hint of grapefruit in fact. At the back palate there is gentle but firm acidity, which is well integrated with the other components, resulting in a balanced complex blend that finishes with a savoury note. This wine is as much about texture as it is flavour and will continue to improve with further bottle age.
 
Tasting Notes 25/06/2020 - 
 
"A deep and concentrated nose with beautiful aged characters melding in with primary and secondary fruit. Fresh lemon, preserved lemon, honey, pine and nettles on the nose - with a subtle hint of nuttiness. Light bodied with medium acidity, this wine is all about the texture. Incredibly smooth with candied lemon, green olives and lemon sherbet on the palate. It's fantastic on its own, but pairing this with a creamy Carbonara or Pesto pasta would be amazing"