Several batches of fruit picked at varying ripeness / flavour levels. 6 hours skin contact time with fruit being held cold in press taking free run & pressings fractions. Fining additions & clarification of juice parcels by N2 flotation. Inoculated ferments with thiol enhancing yeast, cool temperature controlled 100% stainless steel ferment. Post ferment some light yeast lees stirring in tank. Rack off lees & commence clarification & stabilisation. Cross flow filtration.
Colour: Pale straw with a youthful hue
Nose: Aromas of grapefruit, citrus and melon with attractive herbaceous characters.
Palate: Bright, fresh and zesty with balanced acidity across flavours of tropical fruits, highlighted by mouth filling texture and length.
Reviews: 92 points – Sam Kim Pristine and fragrant, the inviting bouquet shows grapefruit, red apple, rockmelon and sweet basil aromas, leading to a juicy palate that is lively and generously flavoured. The wine offers lovely fruit purity and vibrancy, brilliantly structured by crisp acidity, finishing long and mouth-watering. At its best: now to 2019.
Comes from Orange in NSW where the cool climes are ideal for savvies. Slightly herbal with se zesty fleshy characters. Plenty of flavour intensity with a driving long finish. Cellar: 2 years
A slightly muted style from this cool region in New South Wales, but that won’t deter those who prefer wines which do not exhibit too much of the herbaceous character. A saline note. Some garden spices and nettles. Lemon soapy notes. Quite punchy acidity. It is broader on the finish than some. Perhaps a level of residual sweetness that might deter some, but it has the acidity to balance. Score: 86/100 Best drinking: now. Alc: 12.5%