— Portfolio —

Bottle Shot

Whole bunch pressed with the juice transferred to tank for settling over 4 days. Clear juice and a measured amount of solids were then transferred to French oak barriques, 30% of which were new, 20% second use, 20% third and the rest older. After a few days of natural warming, wild fermentation by indigenous yeasts commenced and continued throughout the whole of the ferment period. 100% malolactic in barrel. Matured in oak for 11 months.


Bottle Shot

Hand harvested from the 38 year old Uley Vineyard in the Piccadilly Valley farmed by Lindsey Barratt. The vineyard is comprised of well drained sandy/sandstone loam soils with some ironstone running through, planted to multiple clones D5V12, D4V2, 114, 115, 777 and Pommard. The grapes are fermented clone by clone in small open top fermenters, around 20% whole bunch with the rest starting as whole berries, plunged four times per day. Once dry, is given a light press and then left to settle in tank for 2-3 days before being transferred to barrel. The wine then spends 11 months in French oak barriques, 25% new, 20% second use, 20% third use and the remainder older.

Showing raspberry, cherry and a musky lifted perfumed nose. The palate is fresh, bright and youthful with crunch acidity. The cherry and raspberry carrying over to the palate along with lovely black tea and earthy notes with fine supple tannin.