Vintage 2018 arrived early after an early budburst in Spring. A long, dry season resulted in virtually no disease pressure throughout the region. Winemakers were able to make picking decisions purely on when grapes displayed perfect ripeness. Cool nights allowed beautiful acid retention and concentrated varietal flavours.
Damien Stevens | Peter Drayton
Once picked the juice was chilled and settled in stainless. Ferment was by cultured yeast. The wine was fined, racked and then held in stainless until bottling.
Vibrant pale green
Lemon and lime combine with chalky textures and natural acidity to provide a crisp and long dry finish
Peak Drinking / Cellaring Potential
Drink now or age 5-10 years
Seafood - oysters, fresh prawns, scallops and grilled fish