Seven Months

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2016 Seven Months 


“Exotic, expressive and absolutely full of complexity with aromas of spice, lantana and quince, hovering above this is a savoury, earthy dried morel-like scent (I know I’ve had a lot of time to think on this) You’ll note the crunchy phenolics on the pallet and richness from the skin ferment”
Bryan Martin

FOOD
Perfect for richer dishes that you’d normally head to a lighter reds for sustenance. Brilliant with roasted pork shoulder or belly dishes, with fermented bean sauces and pickles like ssamjang, miso and the like.

CELLARING
Early days but I can see this getting really interesting with age.


VINTAGE  2016

VARIETIES Pinot Gris, riesling, traminer and sauvignon

VINEYARD  Estate, other Murrumbateman vineyards

VINE AGE  17 years

SOIL  Duplex, decomposed granite, red loamy clay 

SLOPES  Varies, north-east and south-east

VINTAGE NOTES  Yep, she was a beauty

WINEMAKING NOTES  Fermented on skins in ceramic for seven month, well at least until September, which is the actual seventh month I belive, unfiltered. 

ANALYSIS  pH4.2, TA 4.5g/l, RS 0.3g/l, FSO2 20ppm

BOTTLED  Janaury 2017

PRODUCTION  160 dozen