Aroma: Stone fruits of nectarine and crisp white peach, lemon and citrus blossom with hints of cashew.
Palate: Stone fruits with meyer lemon and subtle oak spice. Mid palate texture and fine natural acidity give seamless balance with tension and minerality.
Produced from Chardonnay wine grapes sourced from high density vineyard blocks of significant vine age up to 40 years, specifically established and managed for table wine production in the Pipers Brook district. Close proximity to the sea gives these vines a distinctly cool maritime climate and a protracted growing season with gradual flavour and sugar accumulation.
Sites in the Pipers Brook district feature Ferrosol (volcanic) soils, also known as kraznozems. Basalt-derived, they have excellent water holding capacity, offering a steady supply of moisture and nourishment to vines
that are managed without the use of on-site drip-irrigation. Vines are grown predominantly on cane-pruned, Vertical Shoot Positioned (VSP) trellises that are hedge-trimmed in summer to provide increased bunch
exposure to the sun. Row-spacings are narrow, typically 1.8 metres.
Fruit was handpicked in the cool morning hours from our Pipers Brook and West Tamar estate vineyards then delivered to the winery where it was chilled in our cool room. The chilled fruit was pressed gently, separating out the pristine free run juice fraction which was cold settled and racked to barrel along with a portion of the light solids from the juice lees. The juice was fermented in French oak Puncheons using both wild yeast and cultured yeast to ferment separate parcels. Post fermentation battonage, followed by ageing on yeast lees, added palate weight and texture. Ageing in barrel for 8 months allowed for the wine to mature and subtle oak flavours and aromas from the 25% new oak barrels to integrate, giving a wine of great intensity and complexity.