Belinda believes this style is greatly nuanced by the soil on which it grows. When we planted this block in 1994, drilling of the posts was necessary due to the dry year and fossilised sea shells with chalky limestone came up from below the ironstone topsoil! 100% Whole bunch pressed to tank with no additions, chilled and racked the next day to barrel. No additions are made to this juice which is left to naturally ferment in its own time. It spends around 11 months in majority older oak, after which it is blended to tank where it spends another 6 months settling – and perhaps undergoing some malolactic fermentation if it feels like it. Belinda thinks there is a terrific balance of fruit, texture and oak – which she thinks must be present, without being overt.
60% Sauvignon Blanc & 40% Semillon
Macadamia nut, river stone and hints of delicate lime are the invitation to this delicious wine. A wonderful, fresh opulence is present on the front palate, at once counteracted by a taut, mineral quality and supple, textural layers, enhanced by lees and oak. It shows terrific balance, defined by seamless natural acid, deft use of oak and superbly integrated lees treatment, all of which lend terrific drinkability and potential for cellaring. The lovely line of acid is evident throughout the palate and a little air will enhance the complex structure. Long and even and will no doubt reward some cellaring.