'This wine comprises 80% Sauvignon Blanc and 20% Semillon. Most of the Sauvignon Blanc fruit had 4 hours skin contact prior to pressing. The Semillon component is crushed and pressed immediately after picking. 100% barrel fermented with predominantly larger barrels used. All went through natural yeast fermentation and malolactic fermentation. The extended lees contact helps fill out the middle palate and gives this wine the extra dimension it is known for.
The 2023 vintage saw a very wet and cool summer entering the 3rd year of cooler, wet weather. Disease pressure was extremely high. With careful maintenance we managed to avoid some of the impacts of disease. Parts of the vineyards ended up very water- logged and drainage had to be dug in the worse areas. The cooler weather made for a late vintage and the yields were affected by all the rain with low yields for 2023. The fruit quality remained up to our high standards with excellent flavoursome grapes produced.
The nose of the 2023 Sauvignon Blanc/ Semillon shows citrus zest and kiwifruit. The fruit notes follow on combining with crisp acid and minerality creating good length and a well rounded palate.'
Barry Morey, Winemaker