WA 92 points
An intriguing brioche-like amalgam of roasted nuts, linseed and orange liquer. This is an exotic, intricate style that is rich and generous with ripe citrus and savoury wild yeast derived complexity. A concentrated wine with a tight, natural acid backbone and a long crisp finish.
The grapes for this wine are primarily sourced from the low-yielding Mendoza clone, known for its concentration of flavour and crisp acidity, the balance were from Clone 95. The majority of the fruit was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clay-loam soils, the remainder coming from Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones. All vineyards were trained on a two-cane VSP (vertical shoot positioning) trellis.
The vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was lightly settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malo-lactic fermentation. It was transferred out of oak after 18 months and bottled in December 2013 with an alcohol of 14.5%, pH 3.35 and acidity of 7.0 g/l.