TASTING NOTES

Fruit from 55% Coal River Valley, 40% East Coast and 5% Tasman Peninsula was hand-picked and chilled overnight before being whole-bunch pressed into seasoned French oak 300-litre and 500-litre barrels. Wild fermentation took place with a proportion of solids retained. Following primary fermentation, 50% of the wine received sulphur immediately, while the remaining 50% was left unsulphured and underwent regular bâtonnage for a further three months. The wine matured for nine months in oak before blending and bottling with minimal intervention. Alcohol 13%; pH 3.3; TA 6.7g/L.

Pale straw with subtle green hues. Delicate aromas of white peach, nectarine and citrus blossom are layered with grapefruit zest, struck flint, toasted cashew and finely integrated oak spice. The palate is poised and finely detailed, with white stone fruit and bright citrus woven around a taut mineral core. A subtle creamy texture and savoury lees complexity are balanced by vibrant natural acidity, creating exceptional tension, precision and persistence. Elegant and restrained, it finishes long, pure and saline. - Liam McElhinney, Lowestoft