Simon Tolley 3 Pack contains one bottle each of:
Simon Tolley Chardonnay 2016 (RRP $35)
Hand picked grapes were gently whole pressed to seasoned French oak barrels using free-run juice only. A high solids, wild fermentation followed, giving the wine texture and complexity. The wine then underwent Malo-lactic fermentation with weekly batonage (stirring) for 6 months before bottling.
Simon Tolley Sauvignon Blanc (RRP $25)
Grapes were crushed and de-stemmed before gentle air bag pressing, taking the free-run juice fraction only. After cold settling for 48 hrs, the juice was inoculated with carefully selected yeast. A long, slow and cool fermentation followed before fining, filtering and bottling.
Simon Tolley Syrah 2016 (RRP $35)
The fruit was fermented over a 12 days and held on skins post ferment for 7 days. After light pressing the wine was racked to small French oak barrels and matured for 2 years. Bottled August 2018.
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.
Grapes for this single vineyard wine were hand harvested on March 12 from two small blocks on our Uley vineyard at the northern end of the Piccadilly Valley.
Initial juice analysis showed a Baumé of 11.6 degrees, pH 3.09 and titratable acid of 7.7 g/litre. After crushing and gentle pressing, the juice was fermented to dryness at low temperatures to enhance fresh fruit characters.Following stabilisation in tank, the wine was filtered and bottled. Alcohol 12.5%.
Classically varietal and aromatic, the wine displays citrus, pear, guava, elderflower, herbaceous and faint grassy aromas followed by a generous palate with persistent fruit flavours, minerality and crispness and a spicy, tingling finish from the natural grape acidity.