There’s a tang to this, in the nicest and most thirst-quenching sense, racy and clean
with stacks of pithy texture
The Chenin Blanc vineyard at Light Pass was handpicked on 27th February 2020 into half
tonne bins and stored in a cool room overnight. The following morning 30% of the fruit
was rolled through the crusher with stalks intact while the other 70% was destemmed
and crushed. A portion of the fruit was pressed after two hours maceration and settled
in tank overnight. Once fermentation had begun (with natural yeast) a French Hogs
head was filled, the remainder stayed in stainless tank to finish fermentation.
The second portion of fruit was macerated for three days on skins to give more texture,
mouthfeel and flavour before being pressed to stainless tank to settle overnight.
Once fermentation started (with natural yeast) the juice was racked to French Hogs
Heads to complete their fermentation.
Both parcels of wine had SO2 added once fermentation was completed to stop any
malolactic fermentation occurring. The wines were lees stirred regularly to add extra
mouth feel and richness to the finished wine.
Blending occurred in August 2020. The wine was protein and cold stabilised and crossflow filtered prior to bottling in early September 2020. 181 dozen produced.
Varieties: Chenin Blanc 100%
Region: Barossa Valley
Production: 181 dozen bottled 4 September 2020