he grapes are sourced from the Estate’s Wallcliffe Vineyard. Planted in the early 1970s, this vineyard has a subtle westerly aspect and gravel laterite soils. Judicious irrigation maintains vine health allowing a long, slow ripening season.
A wet Spring gave a good start to the season for the vines. Sunny, mild weather from flowering through to berry set gave the promise of good healthy canopies. Temperatures were below average for the entire season and there was little rain. Most of our whites were harvested under ideal conditions in early March before the first rains of autumn.
The sauvignon blanc was hand harvested and the semillon was machine harvested at night. The sauvignon blanc was whole bunch pressed to barrel to facilitate wild yeast fermentation. The semillon received extended skin contact for further flavour extraction. The juice was racked off gross lees and fermented in French oak barrels, 35% of which were new. One third of the wine was left on lees for four months then racked to a stainless tank to enhance fresh fruit flavours whilist the balance was aged in barrels for nine months before blending and bottling in December 2005. The wine was aged in bottle for two years before release to further enhance the complexity of this style.
13% alcohol, 6.8g/l total acidity, 3.29 pH.