VARIETIES: Marsanne 50%, Roussanne 42% Viognier 8%
Marsanne was sourced from the Marananga region, Roussanne from the Kalimna region and Viognier from Eden Valley.
WINEMAKING: Gentle pressings were combined with free run juice and cold settled.
Fermentation commenced in stainless steel but some of the Marsanne and Viognier finished fermentation in and was aged in barrel until bottled in late August. The remaining Marsanne and the Roussanne was aged on lees in tank until bottling, to enhance the structure and texture of the wine.
OAK MATURATION: 50% aged in fine grain French oak (with only 10% new oak) for 6 months
STYLE: My aim with Plexus MVR is to promote a vibrant expression of fruit aromas from the interaction of the three varieties; and on the palate, to build structure and texture, rather than just acid crispness.
VINTAGE: The growing season was characterised by low winter and spring rainfall, which was followed by a hot spell in mid-December. The warm weather continued through January, and was thankfully broken by almost 40mm of rain in late January early February. The timing of this rain was perfect, particularly for a lot of our dry grown vines. Following the rain, the balance of the ripening season comprised warm days, but slightly cooler than average night temperatures, helping the vines to cope with the warm conditions. This February weather was fantastic with Marsanne harvested on Monday 8 February closely followed by Roussanne and Viognier later in March.
Colour: Attractive pale straw
Nose: Aromas of stone fruits, honeysuckle and dried apricot.
Palate: Medium bodied with good texture, dry finish and balanced acidity. Flavours of nectarine, mandarin and pear make for good food pairings with seafood and white meats.
Clear, pale lemon.
This wine smells like fresh-cut grass, mouth-watering pineapple sorbet and juicy green apples.
It lands on the palate with a lime soda effervescence followed by guava and apple juice characters.
Lenswood, Adelaide Hills, South Australia
100% Single Vineyard Sauvignon Blanc
Best enjoyed upon release. Food Pairing Suggestion：Fresh oyster or light seasoned seafood such as steam sole with spring onion. Thai Chicken salad with fresh herbs and fish sauce. Goat cheese.
100% estate grown Chardonnay from one of the highest and coolest vineyards in South Australia.
Barrel fermented in a mix of new and seasoned French oak using natural yeast and allowed to develop over 12 months prior to bottling
Apple blossom, yellow peach and gentle baking spices in a mouth filling yet gentle delivery on the palate.
Drinking wonderfully now, with strong ageing potential over the next 5-7 years.
A limited release chardonnay from two selected Piccadilly Valley sites. Ferment was sparked by indigenous yeasts and the wine aged in Burgundian oak (predominantly puncheons) both old and new for eight months.Nose
White peach and fresh green apple along with Jasmin, Crème Brulee and a hint of spice from French oak.Mouth
Yellow peach and stone fruits are carried across the palate by a mouth-watering acid drive. A hint of lemon pith phenolics provides the wine with lovely texture.