Unashamedly this wine has a spicy herbal nose that is entirely attributed to the technique of partial whole bunch fermentation. Time in the glass allows layers of vibrant fruit to emerge until eventually the marriage of these two characters becomes seamless. It is the palate, however, that truly justifies the ferment technique with amazingly fine and textured tannins providing length and breadth to the wine well beyond those availed by conventional winemaking methods. Although drinking beautifully now, this wine will reward substantial cellaring, perhaps even for 24 years and beyond.
The fifth vintage of our much loved Kangerong Pinot Noir, which celebrates place, this wine's purity of fruit and backbone is a must drink for lovers of this fickle grape variety.
Our flagship Chardonnay, the Zumma, is an exercise in restraint. Everything you would want from a cool climate Chardonnay. Figs, stone fruit, and unmistakeable cool climate acidity.
A very fortunate mistake! That's how I now describe the confusion that led to many Australian vignerons (including ourselves) inadvertently planting Savagnin in the belief we were planting the Spanish (Galican) variety of Albarino. Years of subsequent perspiration, education and frustration have resulted in the release of our third Sous Voile Savagnin. A Cri de Coeur (Cry of the Heart) if ever there was one! Rollo Crittenden
