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SERVING TEMPERATURE | 8 - 12°
CELLAR POTENTIAL | Up to 2 years
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Jasmine, citrus, slate, texture, Terracotta egg. A very perfumed wine with aromas of lime, candied peel, orange water, orange blossom, slate, powdered ginger and five-spice. The palate is punchy with a citrus base note and layers of spice, dry ginger and orange peel. Chewy natural acidity makes the mouth water and skin-contact adds tannin and texture. There is a lot going on!
The 2019 season was warm and very dry. Harvest was early and meticulous attention to developing ripeness and harvest timing was rewarded with balanced fruit of great flavour intensity and fresh natural acidity.
This fruit is from a vineyard in Dromana, on the Port Phillip side of the Mornington Peninsula. It was handpicked on March 1 and destemmed then treaded lightly by foot before being put into two egg fermenters – one ceramic and one terracotta. The wine was fermented on skins with wild yeasts then remained on skins until it was basket pressed, just prior to bottling. It was neither fined nor filtered. No sulphur was added during maturation, only a very small addition at bottling, simply to ensure it gets to you as fresh as it left the winery.
A maritime region about 50km south-east of Melbourne. It is surrounded by ocean and the climate is moderated year-round, with cooling ocean breezes in summer and relatively mild winters.
Soils vary from the red volcanic earth on the spine of hills running down the centre of the peninsula to grey clay loams on the plains.
The freedom to experiment with alternative varieties and winemaking techniques. Who knows what the next Trial Batch will be?