In the mold of a slightly riper style with citrus characters leaning toward grapefruit and mandarin rather than the typical lemony style of Mount Barker, but still with the characteristic minerally notes.
A succulent, juicy mid palate with vibrantly, fresh citrusy flavours that conclude with a mouth cleansing lemon sorbet-like finish.
A cold, wet spring delayed budburst with shoot growth further retarded by continuing cool to mild weather all the way through into early summer which had us thinking another late vintage was on the cards. We saw a prolonged flowering period due to the cool weather with the consequence of some uneven ripening later on as well as a little bit of disease pressure which necessitated crop removal. However the January, February temperatures were rather toasty and along with the dry conditions, ripening was considerably hastened which was a blessing as the skies opened up early April. Wyjup was harvested on the 8th March with a ripeness of 21.4 brix, 7.8 g/L acid, Hayview on the 8th March at 20.3 brix, 8.6 g/L acid and Richards vineyard was harvest 10 days later with 20.3 brix sugar, 6.5 g/L acid and all with very low pH۪s.
We harvest a number of batches, to provide a range of characters from mineral, citrus through to floral, spice notes to enhance complexity.
The grapes are harvested cold at night with just the free run juice and first pressings kept for our Riesling. The crystal clear juice is racked off lees, inoculated with a neutral yeast strain that can handle cold temperatures, (10-14C) then once fermented, gently cleaned up for an early bottling. Winemaking is kept simple, minimal, gentle handling respectful of preserving the fruit and vineyard qualities as much as possible. The desired outcome is to produce a vibrant fresh wine with clean lines and great length that will age for 10 - 20 years to develop wonderful toasty, honeyed characters that compliment the natural fruit characters.
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