The grapes were machine harvested at the beginning of February, and pressed gently with only the free run cut used. A cool ferment was used to ensure aromatic characters were retained. Post fermentation the wine was sulfured and racked off yeast lees, with a light fining of skim milk. The Verdelho was then heat and cold stabilized filtered and bottled under screw cap to retain freshness.
The 2015 vintage is regarded as a classic Hunter Valley vintage, with ideal warm growing conditions leading up to vintage followed by a burst of wet weather in late February. Good vineyard management and winemaking has resulted in some of the best wines we’ve made.
Pale yellow with green hues.
Citrus lime and tropical fruits.
Fresh pear and stone fruit flavours, with a long, dry finish.