A blend of 40% Riesling , 40% , 20% Semillon. The Semillon came from Mt Panorama Estate and was picked on February 16, pressed and cold settled prior to a spontaneous fermentation in stainless steel. Sauvignon Blanc from Swinging Bridge (Orange) was picked first on March 3 and crushed prior to 24 hours maceration followed by 24 hours of cold settling. The must was then transferred to a stainless steel tank where it started a spontaneous fermentation. The Riesling also came from Swinging Bridge and was picked on March 19, crushed and pressed without settling into the Sauvignon Blanc which had already commenced fermentation at this stage. Once the two musts were blended and fermentation was well underway, we put 1 barrel down for the completion of fermentation. Both the stainless steel tank and the barrel were kept on full yeast lees for a total of 6 months. 200 liters of Semillon was blended in after fermentation and the final blend was made upon the addition of the barrique to the stainless component prior to bottling at the end of August without fining, filtration and very minimal sulphur additions.
The nose sings of green apples and pears, pear blossom, lemon verbena and saline minerality. In the mouth it’s all about the texture, with a lovely creaminess stemming from the extended lees contact in harmony with fresh lemon, lime, green apple and papaya.
This wine is Asian food’s best friend, fatty pork belly with bok choy and shallots tossed in a hot wok with soy, sesame and chilli. Also try it with dumplings or a green papaya salad.
Alcohol: 11.5 %
Free SO2: 15 ppm
Total SO2: 30 ppm
Total made: 141 dozen