Current Vintage: 2021
These vines are grown in the Light Pass sub-region of the Barossa Valley. Michael and Susan have been taking this vineyard since 2011 and experimenting with skin contact in first in 2014 wanting to showcase the depth and structure skin contact can reach. This wine ranges yearly from 200-300+ days on skins. Vermentino is crushed, with a portion left as whole berries, then left to ferment on skins in a tank with no sulphur but scraping oxidised fruit off the top to allow a clean and pure expression of skin contact. After 200+ days with their children helping empty tanks and pressing gently to extract wine, this wine is pre-bottling blended for the final blend.
Hand-picked, left to naturally ferment in the tank for 229 days on skins, basket pressed, only minimal sulphur added prior to bottling.
Lemon curd, lemon sorbet and lemon meringue, with a creaminess and texture and length on the palate.
Cellar for a further 8-10 years