VARIETALS (%’S): 70% Shiraz; 22% Chardonnay; 8% Pinot Noir
Appearance: Very pale pink.
Aroma: Lifted aromatics of pink grapefruit, rose water and lemon blossom.
Palate: Vibrant fruits of blueberry and grapefruit on the front palate lead into the textural and subtly spiced characters of barrel fermentation – hints of oatmeal, toasted cashew and lemon curd, before a soft, talc-like acid line ensures a long, textural, mouth-watering finish.
Oak Detail: Whole bunch pressed direct to seasoned French oak barriques for wild fermentation and subsequent 6 month’s maturation on ferment lees to build palate weight and texture.
Cellaring: Ready for immediate drinking and will continue to drink well over the next 2 years.
Food Pairing: Perfect as an aperitif, or drink with charcuterie & olives, or smoked salmon blinis.Alcohol Volume: 12.5%
Acidity: pH 3.38; TA 6.5g/L
Residual Sugar: <1.0 g/L
Awards & Ratings:
90pts: "It’s made with a blend of varieties and is fermented wild in used oak. It’s a beautiful pale copper colour. It’s highly textural and pretty much highly delicious. You could argue that there’s more texture than flavour here but with the refreshment factor high and no sign of any hard edges, that’s not necessarily a bad thing. And could be a good thing. There’s a good linger of raspberry/cranberry flavour, licks of spice and a citrus element. It’s good."
The Winefront, March 2021