This is a blend of fruit from the two vineyards by the Huon River and displays characteristics of the warm growing conditions that occurred during that summer. Grapes were handpicked, then wild fermented, with 30 to 50% of whole bunches, up to a temperature of 27°. After the fermentation was completed, the wine remained in tank for a couple of days before being pressed off skins straight into 500 L French puncheons. After 14 months, following natural settling in tank, it was bottled unfiltered in September 2017. The total production was 2000 bottles.
Huon Valley / Channel
Our quest for a cool site to grow Pinot noir and Chardonnay started in 2013 with numerous visits to Tasmania to find the right block of land. We focused exclusively on the Huon Valley region, south of Hobart. We consider the area to have exceptional possibilities to produce elegant wines and pretty styles rather than the broad flavours that attract gleaming medals. We commenced this project while we were living in McLaren Vale (South Australia) making Spanish influenced wines at Cascabel. The vineyard and winery we established in 1997. This pursuit took us two years until we found the right 21 hectares of land in Lymington. A year later, we sold Cascabel and took all our winemaking and vineyard equipment in four shipping containers to start a new chapter of planting a vineyard all over again.