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A very perfumed wine with aromas of lime, candied lemon peel, orange water, orange blossom, slate, powdered ginger and five spice.
By March, ‘unprecedented’ was already the catchword for 2020, a term that could equally describe the season and vintage. The COVID situation escalated over the closing weeks of the season, posing unique challenges for harvest and vintage operations, which we managed with a few elegant pivots. Unlike many other regions in eastern Australia, the season was quite cool and we had some rain, so that fruit retained great natural acid and the harvest was naturally low yields of clean fruit with excellent flavour.
Whole bunch pressed into a large concrete egg and naturally fermented for around three weeks. Critical to retaining provenance was preserving the acid line and a complementing it with a touch of sweetness.
Tasmania is a true cool climate region with a reputation for ultra-premium Pinot Noir and sparkling wines.
The island's pristine environment and relative isolation establish its credentials as a clean and unspoiled haven suited to premium food and wine production.
The freedom to experiment with alternative varieties and winemaking techniques. Who knows what the next Trial Batch will be?
The label purposely looks clinical and almost unfinished. However, it is respectable and striking. It indicates the wine is unique and intriguing. You will never know until you try it.