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”
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
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