• Dry style
• Wild berries
• Rock melon
• Refreshing crisp

A powerful nose is balanced with a salty minerality in this 2017 Pinot Blanc. Almond meal & ripe pear are the dominating flavours with a sharp, linear acidity. The grapes were hand harvested on the 4th and 11th April. The fruit was bunch sorted and whole bunch pressed. The free run juice was settled for 24 hours and racked clear. 50 % was fermented in a concrete egg with cultured yeast, 35% was fermented in a stainless steel tank with cultured yeast and 15 was indigenously fermented in a seasoned oak puncheons . The wine in stainless was racked after fermentation and matured on fine lees , while the wine in oak and concrete egg was left on full ferment lees for 8 months prior to blending and preparing for bottling.

Their Rosé is a lovely salmon hue in the glass. The wine is refreshingly crisp with a vibrant juicy palate of wild berries and rock melon, and a gentle spice on the finish. This is the perfect wine to keep chilled and ready to share with summer fare and friends.

Five different Pinot Noir clones were harvested together from their Orchard vineyard. The grapes were gently pressed and the free run juice was settled overnight before being racked. The juice was inoculated with an aromatic yeast strain and undertook a long, cool fermentation. Afterwards the wine was aged on light lees for 3 months with a light filtration before bottling.

Their aim in the vineyards is to grow the best fruit they can so it can speak of its home and express its personality. To do this you need healthy vines and soil. By practiving organics and incorporating some biodynamic principles they believe they are doing their best to help achieve this and let their vineyards evolve and speak as they would like. The 2020 vintage had a long even ripening period, allowing them to pick at optimal ripeness.

By Winemakers Allan McWilliams and Jordan Hogg.