Winery notes (2017 Vintage)
"All the fruit for this wine is hand tendered from the Paritua vineyard block adjacent to the winery. Carefully selected rows of low yielding 15-year-old Clone 15 and 95 Chardonnay were hand leaf plucked and bunch thinned through the growing season and hand harvested at optimum ripeness. Trays with whole bunches are placed in the winery coolroom for overnight chilling. Pressing takes place the next day in our basketpress. The juice is then taken straight to barrel for fermentation. The wines are lees stirred after ferment and one racking takes place during the barrel maturation, after which the lees is added back. About 60% underwent malo-lactic fermentation, and total time in barrel was approximately 12 months followed by a further 6 months in tank. The oak regime for this wine was 60% New Oak with 40% in 500 litre Puncheons and the remainder in 228 litre Barriques. 30% was fermented naturally with wild yeast and the remainder using inoculated yeasts.
A seductive nose of ripe Navel orange and fleshy nectarine with nougat and vanilla notes to add to the complexity and interest on the nose. The palate starts silky with sweet fruit flavours of navel orange, almond and clove with a rich textural mid palate including further hints of nougat and vanilla balanced with fine oak and a lingering citrus finish."
5 Stars & 93/100 Sam Kim, Wine Orbit, March 2019 (2017 Vintage)
"The wine is elegantly expressed on the nose showing golden apple, rockmelon, vanilla, oatmeal and subtle savoury notes, followed by a beautifully rounded palate that is creamy and flowing. The wine offers lovely mid palate weight and textural mouthfeel, finishing smooth and expansive. At its best: now to 2021."