Winter of 2016 was characteristically wet, with August experiencing a recent rainfall record with 228 mm - resulting in a significantly higher than average annual rainfall total. Chardonnay was the first variety to burst in late August, followed by the Riesling and Cabernet through September. Spring was generally milder and experienced slightly more rainfall than average. Flowering in all varieties was delayed 10 days as compared to 2016, with this period generally sunny, resulting in excellent set across most varieties. Summer was mild with few hot days, and veraison occurred 3 weeks later than in 2016. Harvest commenced in the Riesling in the last week of February, followed by Chardonnay and Sauvignon Blanc in the first weeks of March. A later than usual, but nonetheless excellent vintage.
The grapes were picked in the cool of the night by machine and immediately drained and pressed. The juice was settled and then racked off gross lees. The juice was warmed and inoculated with selected yeast and fermented in stainless steel tanks at cool temperatures. A smaller percentage (20%) was fermented in second and third use Bordealaise coopered French oak barriques. After fermentation, the individual parcels were blended, fined, cold stabilised and bottled.
A fragrant and perfumed nose with white peach blossom and jasmine, elevate the primary fruits of kiwi, lychee and lime. Beneath subtle notes of Thai basil, cardamom and chamomile offer delicate complexity. The palate is subtly textured and nicely balanced with woven layers of finger lime, passion fruit, lemon and nectarine. There is a degree of brightness that runs through the mid palate with sherbet-like acidity leading to a fine and slightly chalky finish.