Chenin Blanc from the sandy soils of Blewitt Springs.
Fruit is harvested and pressed to tank, from the juice stage we use 30% pressings and a higher level of lees in the ferment.
We ferment wild in tank and allow to naturally settle once fermentation is complete.
The wine is then racked off heavy lees and transferred to French hogsheads for 6 months maturation.
The resulting wine displays clean fruit characters with a softly textured mid-palate.
We get aromas of preserved lemon, camomile, white nectarine and jasmine flower.
The palate has a soft creamy texture on entry with a mellow but persistent acidity.
Flavours of ripe lemons, ginger, mandarin and red apples.
"Rockmelon and just ripe pineapple and white spices, perfectly balanced on palate, with generous tropical fruits. Finely structured with moreish acidity to finish. A plate of grilled sardines with fresh summer herbs and lemon zest would be an ideal match!”
Jeremy Prideaux, Principal Wine (reviewed via Young Gun of Wine)
"Lemon meringue, quince, snow pea and peach crumble fragrances. There’s also a freshness to the nose that reminds me of alpine river water – crystal clear. A lovely silken palate highlights a lesser oaked, more elegant style of chenin blanc. Touches of freshly cut grass, green and golden apples and some pineapple adorn the palate. This will age like a beast and pair with a myriad of dishes – I’m thinking everything from roasted meats, to fish and chips by the beach."
Abby Moret, Atlas Vinifera (reviewed via Young Gun of Wine)
