Estate Rosé

Price: $49 per bottle

50% whole bunch pressed and 50% destemmed. Macerated on skins to achieve depth of color and flavour. Cold settling, racked to stainless and inoculated with a selected single strain for a slow fermentation to retain aromatic expression.

Sweet and sour pork, Crusted fish and ratatouille a la plancha, Salmon and avocado Maki, Raw beetroot, feta and lentil salad, Moroccan chicken tagine

Price: $45 per bottle

60% whole bunch pressed and 40% destemmed. Macerated on skins with special enzymes to achieve depth of color and flavor. Cold settled, racked without fining to a stainless steel tank and inoculated with a selected single strain for a slow fermentation to retain aromatic expression. A portion was french oak barrel fermented and aged for an extra layer of complexity.

Tandoori chicken, Scallops Provencal, Salade Niçoise, Antipasto platter, Hot smoked salmon with rocket and chilli linguine.

Warm settled weather in spring provided an early bud burst and an early compressed flowering and resultant fruitiest. Canopies were meticulously nurtured with laterals thinned by hand. After fruitset we followed up by detailed leaf removal around the fruitzone allowing the fruit to make the most of the abundant sunshine. December and January were some of the driest months on record assisting version to begin at least 10 days earlier than usual. There was a meagre 243mm of rainfall in the growing season, the driest in 10 years. This coupled with warm summer days, cool nights and light maritime breezes helped to provide wines which are rich, ripe, opulent yet refined.

Price: $48 per bottle

55% whole bunch pressed and 45% destemmed. Macerated on skins with special enzymes to achieve depth of colour and flavour. Cold settled, racked without fining to a stainless steel tank, then inoculated with a selected single yeast strain for a slow fermentation to retain aromatic expression. 30% of the juice was wild fermented in French oak barrels and aged with regular bâtonnage for an extra layer of complexity.

Wild salmon crudo with citrus and dill, fresh ricotta and honey crêpes, cherry tomato and mascarpone tarts, cured meats and soft-rind cheeses.

Spring heralded very early this year around the end of August and mild, sunny days followed. This encouraged a very early bud burst and early season growth. Flowering was understandably early in the increasingly warm days that followed. The driest October was followed by one of the wettest Novembers. This was a great benefit however, as the vineyard was disease free, enabling great berry cell division and resulting development. A warmer than average pre-flowering to flowering period gave us fruit set two weeks ahead of usual. The dry warm weather continued, keeping ripening ahead of schedule. This allowed the fruit to fully develop in the late summer sun, attaining perfect ripeness in flavour, tannin, and sugar to acid balance. The fruit at harvest was pristine, permitting our small crew to harvest individual parcels in optimum condition. Just when we thought 2020 was a once in fifty year vintage and impossible to beat, it’s likely we did just that.