Tic-Toc is part of an exciting new range of wines coming from Cognoscente Wine Workshop which is the brainchild of experienced winemaker Ant Mckenzie and wine distributor Jeannine McCallum. Their philosophy is ‘Combining knowledge from the past with current thinking: Recognise. Contemplate. Appreciate’.
Tik-Toc is (mainly) Pinot Gris that has been fermented and aged on skins in clay Tinaja and then bottled unfiltered with no additions. The result is a super cloudy wine that is pithy but clean and floral with fruit punch aromatics. Blood orange acidity and awesome texture on the palate adds to a wine that is savoury, exciting, invigorating, and finishes long. This is an outstanding example of orange wine.
Winery notes (2018 Vintage)
"Deep yellow with flecks of green/ gold. Cloudy. Aromas of fruit, dried or preserved fruits (apricot, banana, apples and pear). Complexity, nuts and
roasted vegetables. All of the aromatic notes come through strongly on the palate and along with the colour, taste and feel elements the sensory picture is complete. Acidity, soft. Sweetness, nil. Saltiness, very. Bitterness, some. Umami, very savoury. Broad, round, full bodied, long.
All fruit was hand harvested and loaded into two clay ‘Tinaja’. Breaking up of the berries was done by foot. The transformation from juice to wine was undertaken by vineyard yeasts. After alcoholic fermentation the young wine, stalks, seeds and skins sat together for a year and a half. Lots of other stuff happened during this time. The mass was pressed and then sat in tank for another half year until bottling."
5 Stars & 94/100 Sam Kim, Wine Orbit, March 2021 (2018 Vintage)
"Wonderfully composed and styled, the wine shows baked pear, potpourri, mixed spice and oatmeal aromas on the nose. It's impressively weighted on the palate offering richly textured mouthfeel and ripe fruit intensity backed by seductive savoury nuances. Firmly structured by fine chalky tannins, finishing superbly long and expansive. Fermented and aged on skins. No SO2 added, and no filtration. At its best: now to 2024."