Love this fruit - the acid is spectacular. An hour on skins before the press. No cooling. Fermented in neutral oak and tank, then the barrel is topped up and the wine sits on lees through winter. Dash of SO2 post-ferment and again at bottling (60ppm total). Going for texture without losing the citrus or the sizzle. Bottled in clear champagne with crown seal.
'From Cargo Road vineyard in Orange. A little skin fermentation then off to old barrel for a spell. Acid drives the wine but so does fine tannin, bright, green apple character and licks of smoky, smoky spice (paprika, clove, and the like). Lots of citrus in the mix too. Energetic, mouth-watering and tangy style with textural complexity. Like! The peaty notes may polarise some..' - 91 points. Mike Bennie, The Wine Front