Description
In the vineyard
2021 was an outstanding vintage in the Adelaide Hills; quite cool, with rainfall at all the right times for healthy growth and development of the vines. It was also a late season, meaning that the fruit ripened a couple of weeks later than usual, pushing the final stages of ripening into late March when the day time and night time temperatures are cooler. The benefit of this is a slower ripening, giving greater fruit intensity whilst retaining high levels of natural acidity.
In the winery
The winemaking was very simple – cold settled the juice for 4 days, without any enzyme or sulphur dioxide, then fermented in neutral oak barrels using only indigenous yeasts. Fermentation was very slow and steady, taking just over two months. The wine was then left on lees for a further 3 months to develop a creamy texture which helps integrate the natural acidity. The wine was then racked several times and bottled without fining.
Food Match
Serve chilled, this wine can be enjoyed with or without food. I like it with antipasto platters, or even just hommus and crackers.
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