Tasting Profile
October 2024
The fruit was destemmed to a fermenter where it was sealed and untouched spending a total of 40 days on skins. The fermentation commenced spontaneously with ambient yeasts, with partial malolactic fermentation also occurring via indigenous yeasts. After 40 days the wine was pressed to old French barriques where it was allowed to settle naturally. The wine was then bottled without fining, with minimal filtration and minimal SO2.
The nose reveals aromas of pink grapefruit and citrus florals, with notes of Campari, flinty reduction and a touch of fresh herbs. The palate is vibrant and fresh with citrus flavours of blood orange and mandarin peel while a line of cranberry-like acidity provides length and drive. The mid palate is creamy from time spent on lees while chalky tannins spark interest and add complexity. Made to be enjoyed now.
13.0%
Reviews
The WineFront, February 2025
Gary Walsh
Nashi pear, blood orange and peel, a musky and rosy perfume, a smattering of amaro herbs and spice. It’s juicy with a lightly viscous and glossy feel, balanced crunchy acidity, a lovely light powdery grip, and the finish is perfumed and long. It’s an orange wine, but in a lighter more approachable style than some. Excellent. I love it.
94 points
WBM
Mike Bennie
93 points
The Vintage
The Vineyard
Our ‘pilot’ wines bring to bottle the experimentation and play of the winemaking team…
Experimentation is an essential element of our winemaking philosophy. It sees us developing and trialling various winemaking techniques, reassessing and expanding on traditional methods, highlighting specific parcels of fruit and exploring diverse wine styles. We are excited to share some of the results with our ‘pilot’ wines.