TASTING NOTE

Bright straw with green hues. A fragrant, complex nose of white fleshed stone fruit, oatmeal, grapefruit and lemon peel. Harmonious, with no element dominating. The palate is very finely tuned and precise – grapefruit, nectarine and citrus blossom with an underlying minerality and rapier acid line. This is a tightly coiled wine of length and potential, that will unfurl over several years of bottle ageing."
- David Bicknell, May 2011

WINEMAKING

All grapes were passively chilled in refrigerated containers for 24 hours before being whole bunch pressed to tank. The resulting juices were settled overnight before being racked-off vineyard dust to barrel for a full solids fermentation. 80% of the wine was fermented in 500 litre puncheons, the balance in 225 litre barriques, and no new oak was used. Fermentation was allowed to proceed naturally, and once the ferments were dry, the wines were sulphured to prevent malolactic fermentation from occurring. The wine remained on its fermentation lees for 10 months prior to blending and bottling in February 2010.

FRUIT: Selectively hand harvested, low cropped fruit. Picked on March 6 & 7 from the Denton Vineyard in Yarra Glen. Sugar levels were between 12.2–12.8° Baume.

MADE AT: Oakridge, by David Bicknell
QUANTITY: 950 Dozen
ALCOHOL: 13.5%
CLOSURE: Screwcap

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