Review Detail

This is a very special wine, one that i recently proclaimed as the best white i have had the pleasure of tasting from the Barossa Valley. When winemakers talk about minimal intervention i think this about as close to you get. The wine was fermented using whole bunch, that included skin, stem, flesh and seed, the wine was wild yeast fermented, with no acid or fining added. It was then aged on lees for 7 months before bottling.

The wine has a complex nose of poached pear and background flashes of richer lees characters and spice. The texture of this wine is impeccable, it's layered and balanced with baked apple, and peach gaining flint and mealy characters across the palate. The finish is long and provides an exciting interplay between savoury texture and driving citrus acidity.