Winemaker’s Notes
I have previously expressed my awe at the geological nature of this small plot of land. The vines
and vinous history of this dirt are well established and I am merely a portrait painter, though
hopefully one of some longevity, with a sensitive eye. My limited observation of this beauty would
suggest something of mature blossoming and evergreen potential. The 2013 harvest from this
vineyard was generous, not only in quantity, but fruit power, acidity and complexity. Perhaps not
so surprising from soil like this and under the watchful eyes of Blair and Estelle Hunt, history is
on our side.
This is evocative wine. When I put my nose into the glass I smell wild flowers and a stacked
slate wall as the first warmth of a dewy autumn morning rises.
Lavender, sage and kaffir lime lead into a cascade of rose petal, spice and subtle musk. Its
clean and clear, high botanical gin like aromas infuse with mineral talc. Complex fruit and
stones, distilled to aromatic purity!
The lavender, lime and florals carry to the palate where acidity becomes the driver. It’s
base load acidity, powerful but silent, giving a mouthwatering, almost effervescent texture
to the wine. Juicy lemon and lime wrap the core of the wine in a silky sheet. There is
dimensional weight that is effusive and lingering, only to be contained by crystalline
acidity giving almost infinite length.
Due to the delicate nature of this wine (and an overly experimental winemaking curiosity)
I have chosen to use minimal fining and stabilisation methods. In short, very little protein
fining, which may result in a very slight haze. I can assure you that this is completely normal
and overall hopefully makes for an even better wine.
Technical Information
• Hand picked on 20th April at 20.4 Brix
• Whole Bunch pressed
• Settled for 4 days before racking
• Inoculated with a neutral Saccharomyces bayanus yeast strain
• Fermentation was stopped to leave a small amount of acid balancing
residual sugar
• Minimal Protein stabilisation
• The wine remained on fine yeast lees until bottling on 23rd of July 2013
• 2.98 pH, 8.50 g/L Titratable Acidity, 9.34 g/L Residual Sugar, 11.5 % Alcohol