94 points by Nick Stock, jamessuckling.com (Dec 2020) 94 points by Cameron Douglas MS (Sep 2020) ‘Silver’ at the New Zealand Organic Wine Awards (July 2020) 93 points by Bob Campbell MW, The Real Review (May 2020) 92+ points by by Joe Czerwinski, Wine Advocate (Feb 2020) 93 points by Bob Campbell MW, The Real Review (Oct 2017) 18.5+ points by Raymond Chan (Oct 2017)
We experienced an extraordinary summer resulting in the hottest growing season ever in Central Otago’s modern history. Early flowering and ripening meant our normal six months of growing was condensed into a mere five months. February rain brought relief for the vines and enabled them to achieve physiological ripeness, and warmer than normal nights lead to lower acidity. Harvest dates were brought forward to achieve perfect balance.
Hand-picked on the 8th, 12th and 15th March. Each clone was small batch vinified with a small percentage of whole cluster per ferment. Cold Soaked for up to 7 days before indigenous yeast fermentation kicked in. Gentle plunging each day, followed by post maceration of up to 9 days to ensure optimum fruit and tannin balance. Total time on skin; 21 days. Drained directly into selected French oak barriques (25% new) where the wine aged for 12 months during which wild malolactic fermentation occurs. The winemaking was very much in keeping with the traditional practices of the Old World. The winemaker, Rudi Bauer, has combined these techniques, and his own personal understanding, to create this wine.
pH: 3.66, TA: 5.2 g/L, Alc: 14.0% Bottling Date: 2nd September 2019 Ageing Potential: 6 – 9 years