Gentle pressings were combined with free run juice and cold settled. Fermentation commenced in stainless steel but some of the Marsanne and Viognierfinished fermentation in and was aged in puncheon until bottling in late August. The remaining Marsanne and the Roussanne was aged on leesin tank until bottling,to enhance the structure and texture ofthe wine.
Attractive pale straw. Vibrant, lifted aromas of stone fruits, ginger honeysuckle and citrus. Elegant palate showing excellent fruit purity and ample texture. Flavours of nectarine, mandarin and spice fill the palate.
John Duval is one of the world's best known winemakers, coming from a family that boasts four generations of South Australian vignerons. He has been saluted many times on the world stage, notably International Winemaker of the Year in 1989 and twice Red Winemaker of the Year in 1991 and 2000. After 28 years with Penfolds, including 16 years as Chief Winemaker, John has created these stunning wines under the John Duval label, which has now welcomed second generation Tim on board. Utilising old vine Barossa fruit, the wines express the terroir of the Barossa and the hand-crafted attention of John Duval.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
This makes my head ache: fermentation started in stainless steel, but some of the marsanne and viognier finished fermentation in and was aged in barrel until bottled in Aug (or ready to be bottled). The remaining marsanne and the roussanne was aged on lees in tank until bottling (with the wine in oak) But wait, 25% of the total blend was aged in French oak (15% new puncheons) for 6 months. Arrgh. What wine was in the puncheons and when did it go in?