Wild fermentation, old French oak barrels, biscuit-like lees characters, oyster shell, and glimpses of nectarine and pineapple.
Late in the 2011 growing season, the cordons (arms) of our estate-grown Sauvignon Blanc vines were cut to promote dehydration and concentration of sugars and flavours. The weather was ideal, allowing the fruit to shrivel up, producing very rich, concentrated berries. Additionally, periods of humidity allowed for the formation of some noble rot to further add richness and texture. Half of this wine was matured in old French oak barrels to further add complexity. Only 2900 bottles were made. This dessert wine offers vibrant tropical fruit aromas of guava, pineapple, and hints of passionfruit. The palate is rich and luscious with soft acid balancing. There is a lovely oily, syrupy texture with glacé pineapple, white peach, and dried apricot flavours. This wine is beautifully balanced, rich and luscious, with great length of flavour. Great with fruit based desserts. Drink now to 2020.
Gold Medal 2012 Canberra Regional Wine Show
Silver Medal 2012 Boutique Wine Awards
Silver Medal 2012 National Cool Climate Wine Show
Silver Medal 2013 Australian Highlands Wine Show
Silver Medal 2013 Le Concours des Vins du New South Wales
Silver Medal 2013 Boutique Wine Awards
Bronze Medal 2012 Cairns Show Wine Awards
Bronze Medal 2012 NSW Wine Awards
Bronze Medal 2013 South Coast Wine Show
Bronze Medal 2013 NSW Small Winemakers Wine Show
"Full yellow colour. Aromas of cut grass and snow pea, with late-picked honey and marmalade notes. Quite rich and fairly sweet, with bitter citrus peel on the tongue. Moderate length, and not too sweet on the aftertaste. Quite a fine, racy wine which should repay some cellaring." Huon Hooke, www.huonhooke.com