“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”
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.
Early days but I can see this getting really interesting with age.
VARIETIES Pinot Gris, riesling, traminer and sauvignon
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 Italian concrete for seven month, pressed in October, settled and bottled, unfiltered.
ANALYSIS pH4.2, TA 4.5g/l, RS 0.3g/l, FSO2 20ppm
BOTTLED Janaury 2018
PRODUCTION 190 dozen