Rating:
95
James Halliday - Australian Wine Companion
"Whole bunch-pressed, wild yeast-fermented in Francois Freres oak, lees stirred/contacted for 6 months. Bright straw-green, it is an elegant and restrained style, with excellent balance between grapefruit/white peach fruit, oak and crisp acidity on the finish." Reviewed 1/13/2015
Product Description:
Bouquet: Apples and pears, smoky oak, cashew, cordite, oeuf, complex
Palate: Tarte aux pommes with hints of almond, biscuit & marzipan on a tight, textured palate.
Vintage: Following a 'champagne' vintage like 2012, it was always going to be a hangover
year. Low winter and spring rainfall led to variable vine growth. Soil moisture
monitoring and irrigation proved to be vital in one of the driest seasons on record.
The dry conditions led to a poor fruit set, and a heat spell in early February brought
on vintage quickly. There was no time for hangovers now, as the excitement of
harvest kicked in. With most of the action over by the end of March, it was clear to
see that the dry season and low yields had produced some exuberant wines
reminiscent of 2008. 2013 was a fun and frantic vintage producing equally exciting
wines!
Vineyard: Simon's vineyard is near Woodside in the central Adelaide Hills - 400m above sea
level on clay with shale and quartz.
Vinification:
The fruit is crushed as soon as it arrives at the winery and the free run juice drained
off immediately to tank and 100% new French oak hogsheads. Fermented by
indigenous yeast strains to dryness, and matured sur lie with weekly batonnage for
6 months. This wine was filtered and bottled in December 2013. - Winery
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