Artemis
— Portfolio —
ESTATE RIESLING 2022
Bottle shot
Pale yellow-green with fresh floral lime notes on the nose. This Riesling is clean and crisp with a good balance of acidity and sweetness. 7gr residual sugar/litre.
ESTATE SAUVIGNON BLANC 2023
Bottle shot
Cool stainless steel ferment over 21 days. Whilst 15% was fermented in new French and Hungarian oak hogshead, with lees stirring weekly for 3 months. Hence creating a new world part barrel fermented style sauvignon with refined characteristics and fine structure.
ESTATE CHARDONNAY 2021
Bottle shot
Pale green/yellow in colour. Soft butterscotch, peach, apricot, lime, nutmeg and floral characters highlight the nose. Honey, quince, spice and cedar characters compliment the well balanced yet voluptuous palate. Firm acidity and elegant oak compliment the palate of this fine wine. Excellent flavour ripeness was achieved between 12.5 and 13.0 Baume.
The grapes were hand harvested between the 15th of March and the 25h of April. The grapes were whole bunch pressed by membrane vacuum press and allowed to settle overnight at 5’c. The resultant clear juice was racked with some fine lees to 50% stainless steel, Francois Frere and Sequin Moreau puncheons (3 + years) and 20% new oak. Fermentation was carried out at 18 to 23’c degrees Celsius for between 2 and 3 weeks. Barrels were lees stirred once per fortnight for 12 months.
The wine was then protein stabilised and allowed to cold stabilise at minus 2 degrees Celsius for 1 month then sterile filtered and bottled.
THE CRUX PINOT NOIR 2021
Bottle shot
The Pinot Noir grapes were hand harvested then de-stemmed without crushing via gravity system into 1.0 and 4 tonne open fermenters. Five percent whole bunches with semi lignified stems were added directly to the open fermenters. The must was soaked for 2 days at 5 degrees Celsius, with no sulphur dioxide. 10 days fermentation then pressed off. 10% new Kadar puncheons 40% to 5 year old, freshly shaved Vicard French oak puncheons and the balance remained in stainless steel.