After a succession of warm to hot vintages, 2017 reminded us of the good old days. A wet winter, wet spring and a long, mild growing season. It seemed things were going to be late when budburst waited until 20 September 2016, confirmed with verasion beginning on 28 January. We hand picked a small parcel off a rocky ridge in warm conditions in the morning of 15 March, foot stomped the fruit that afternoon, followed immediately by a gently press allowing minimal maceration time on skins. Fermentation began in the evening. Post fermentation the wine had a few weeks in old oak in cold storage to settle, followed by racking and bottling. The result is a fresh, but dry wine, with balanced acidity and a crisp strawberry, cream and lychee palate. Wine Companion gives 93 points. Bronze medal 2017 Royal Melbourne Wine Show.
Harvest: 15 March (hand picked)
Average bunch weight: 65.3 grams
Bottled: 21 June 2017
Alcohol: 12.7% v/v
Cellar: drink now
Goes with: starters such as seafood, light meats, salads and Asian and (light) Indian curries.