Vineyard

Bridgeland Vineyard, Karridale

Winemaking Note

The fruit is hand-picked, chilled and whole-cluster pressed to retain freshness and cultivate texture and structure. The juice undergoes primary fermentation in stainless steel and is then aged on it’s lees in stainless steel for 5 months.
The wine is then bottled under crown-seal and undergoes a second alcoholic fermentation in bottle, after which it is left on lees in bottle for an additional 36 months, providing a perfect balance of freshness and complexity, until disgorgement.

Vintage Conditions

Water resources were well replenished over Winter with low enough temperatures to aid dormancy. The growing season began with a cool and relatively dry Spring. Summer turned on at the right time with warm even temperatures, setting the scene for gentle and consistent ripening across all varieties. It was another great vintage, with the seasons all playing their part. A lack of Marri blossom this year meant nets covered the region to keep the birds at bay. It was a drawn out vintage, allowing long hang time for our later picking varieties.

Aroma

Aromas of white nectarine, brioche and lime zest.

Palate

The palate is drenched in natural acidity and viscosity. Flavours are reminiscent of crisp green apple and nashi pear, layered with lingering minerality.

Cellaring

Up to 4 years, however we enjoy it for freshness now.

Alcohol

13.5%