Yellow with light gold tints.
Wild field flowers, hazelnut and slight baked green apple aroma with lots of minerals.
Similar to the aroma with the wine being full bodied and quite dry. Long flavoured, having a certain unctuosity in the mouth.
2015 was an early vintage although the pinot blanc is a late ripening variety for a white grape. It cropped at about 49 HL/ha (2.75 tonnes/acre) and was picked at a beaumé of 12.8
The grapes were treated oxidatively so no sulphur was used until after the primary fermentation. The grapes were bag pressed and the juice went to a stainlesssteel tank for 48 hours of settling at 10c. The juice was then racked to old French oak barriques for a mixture of wild and inoculated yeast fermentation. The wine stayed on lees for 9 months with monthly stirring. It was bottled in October 2015 under stelvin closure.
This is perhaps the most elegant of the pinot blanc’s we have made and so saying is less full flavoured than some. We expect it to last exceptionally well.
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.
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.
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.