“70% fermented in concrete tank with the remainder in neutral oak. Small amount of malolactic fermentation in the oak portion and matured on full ferment lees for 6-months. Nectarine + peach + minerality RS 1g/L – pH 3.51 – TA 6.94g/L.”Â
Jessop Wines
Brothers Matthew and Chris brought Jessop Wines to life in 2021 after countless conversations while Chris spent 15 years dancing between vintages in the Mosel, Central Otago and SA with the likes of Dr Loosen, Quartz Reef, Esk Valley & more. The wines are a reflection of many of these experiences in some of the world’s great cool-climate regions and with producers that demonstrate thoughtfulness in their winemaking and share a similar ethos to sustainability and place. They source sustainably grown, high quality grapes from high altitude sites in Orange to produce small batch, single vineyard wines. A low-intervention approach in the winery lets the vineyard shine and demonstrate a brightness and concentration unique to cool-climate regions.
