Two parcels of Mendoza clone came together to make this wine. The old vine patch offering verve and backbone and lingering finish, the young vines giving the wine mouthfeel and texture. In a departure from previous years, one portion of the juice was fermented in neutral oak barrels and the other fermented in stainless steel. Both were matured in neutral oak and allowed to go through full natural malolactic fermentation. No additions were made during the fermentation process. The wine was racked and lightly filtered before bottling with less than 30ppm of Sulphur Dioxide added.
Honeydew melons over a broad base of finer hazelnuts. A long and lingering after palate of lime pith and zest.
Many years ago when Jason Searle was helping out at Bass Phillip he came across Bill Downie. Bill and Jason realised that they shared some common ideals for wine. A friendship was then forged during viticulture studies , a passion for wine with definition of place and interest was often the bonding agent. After vintage in Italy Jason returned to keep working on a part-time basis in vineyards while Bill's star was on the rise making a name for himself as one of Australia's brightest young winemakers. Firstly at De Bortoli and then creating the William Downie wines, all this whilst spending the majority of the year in Burgundy. As Jason began to put some ideas in place to start making wine, Bill, now back in Australia, put forward the idea of making them together. Save Our Souls was born. The intention was to make affordable wine that was removed from the shadows of typical ‘New World' wine making practices.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
Bewildering winemaking with whole-bunch pressing, then a search for phenolics with hard pressing, and 100% mlf. For all that, however, it is the best of the Souled Out white wines, with no oak used at any stage. Early picking has created a linear palate with citrus a major contributor.