Fruit from low-yielding vines near Woodside planted in 1994 (86% of the blend) is complemented with the balance (14%) taken from 30+ year old Mendoza clone vines from McLaren Flat. Harvested in the cool of the night, the free run juice is quickly separated from the skins. The juice is naturally cold settled (using no enzyme or sulphur dioxide) and racked to ferment. 25% of the wine completes a steady fermentation at 12 - 18˚C in stainless steel. The balance is fermented in new & one year old, fine grained French oak hogsheads. This regime, and the use of multiple strains of yeast, adds complexity and a creamy texture to the palate.
Aromas of pear, white peach and grapefruit highlighted with notes of roasted cashew and shortbread fill the glass. The apple and stone fruit flavours are restrained and focused by a fresh natural acidity and subtle oak elements. Whilst delicious in its youth, with careful cellaring, this wine will continue to develop and grow in stature over the next 5 years.
Plenty going on but accessible as well. Sweet pear and popcorn aromas/flavours with more than a little funk lead to nectarine and grapefruit. Both zippy and fleshy at once. Dry, almost grippy finish. Pretty good, if just a little oddball. 90+pts. Drink 2019 - 2022.