Average weather over flowering resulted in a balanced crop, meaning no further fruit thinning was carried out. This was followed by a cooler than average summer which delayed maturity. Fortunately, a warm dry autumn allowed the grapes to be left on the vines till later in the season, where they were able to achieve the desired level of ripeness.
HARVEST AND WINEMAKING
The grapes were picked in stages during late March and early April. Some parcels were intentionally left to hang until later so they could be harvested with a portion of noble botrytis. The free run juice was then slowly fermented at cool temperatures to help the wine retain its vibrant fruit characters and varietal purity. During this time daily tasting was undertaken to assess levels of acidity, alcohol and residual sweetness, with the fermentation being stopped once the right balance was achieved. Winemaking intervention was intentionally kept to a minimum to allow the vintage, variety, and vineyard to express itself harmoniously. At all stages, from fermentation to bottling, the wine was handled very carefully to help it retain a little of its naturally dissolved carbon dioxide. This may result in a small amount of spritzig when first poured, accentuating the freshness and liveliness of the wine.
Upon release it has a bright lemon hue. A rousing fusion of citrus, floral and flinty aromas tantalise the nose. Zesty notes of grapefruit, lime peel, and quince are melded with jasmine and orange blossom, underpinned with a steely mineral core. The mouthfeel is vibrant and energised, showcasing both richness and an elegant structure. Subtle sweetness is contrasted with zippy acidity that creates a pleasing tension, paving the way for a prolonged and tangy finish.