From the start of 2016, the winter and spring brought below normal precipitation. This persisted throughout spring and summer months defining the growing season with drought conditions. Young vines were hand watered almost daily to ensure their survival. Luckily the mature vines are deep-rooted and were able to get by with the soil moisture located deeper in the soil horizon. Hot and dry conditions persisted late into the growing season when sporadic rainfall events began to appear, keeping the drought concerns at bay. When under stress, the vines focus energy on the fruit and with the help of later season rain, an already stellar looking crop sized up well and delivered superb quality. Harvests were ripe, clean and are promising to deliver cool-climate wines with power and finesse from a ‘not-so-cool’ vintage.
Colour is bright steely-straw. Up front aromas of candied peach, citrus rind and pear, followed with hints of fresh cut grass and a medley of tropical fruit. The palate is soft and mouth-filling with a hint of residual sugar that balances seamlessly with acidity. Honey and apple take centre stage on the palate along with floral nuances that lead to a clean finish. Tasted June 2018
The Vidal and Riesling grapes for this wine were sourced from both our estate vineyards. They were harvested and cool-fermented separately using an array of yeasts to promote complexities of aroma, flavour and body. The blend was assembled to create a wine with forward fruit and just the right balance to make it versatile with food and different palates.
Try with Blackened Cajun scallops or a Pear and Blue Cheese pizza. Also try with your favourite charcuterie platter.