Lifted crème brulee, amid white stonefruits of nectarine and white peach, with citrus lift.
A rich and full flavoured palate of white peaches and cream, well balanced with subtle yeast and oak toast characters with a dash of spice complexity. Rich and round front palate with clean and luscious textural palate, which extends into a pleasantly lingering finish.
Harvested in the cool of the morning, one parcel of wine (80% of the blend) was barrel fermented on yeast lees for 6 months in predominately French barrels (40% new) to contribute to complexity, integration and richness. The second parcel (20% of the blend) was selected for their integral aromatics and elegance they displayed. The wine was racked off gross yeast lees after ferment and spent 6 months on fine yeast lees to add subtle toast characters and a dimension of palate weight. Both parcels were blended prior to bottling.
Awards & Reviews
5 STARS “Powerful buttery bouquet with toasty oak complexity and some grilled nut elements. Soft and smooth in the mouth and tasting of peaches and melons with oak dominating the finish.” - WINESTATE May/June 2018
91 Points – 2019 James Halliday Australian Wine Companion. A ripe wine displaying the positive attributes of a warm climate: abundance of stone to tropical fruit flavours and palate warmth; with positives manifest in deft winemaking: mineral-clad tension and creamy oak, serving as a conduit of flavour and grip, rather than a scream.