Winemaker's Notes:

An appealing nose of lemons, blossoms, pears, nectarines and pineapple combined with a palate of apple notes and cradled in a soft vanilla blanket.

The fruit was gently de-stemmed, crushed and chilled. The chilled juice was then gently pressed off the berries and settled for 3 days prior to racking the clean juice, which was then warmed and inoculated and put into all French barrel for fermentation. Seguin Moreau and Taransaud Allier oak was used.

Viticulture:

The season for the 2006 vintage featured a warm spring with regular rains followed by a warm summer that caused the fruit to ripen quickly, which resulted in an early vintage. The grapes were grown from mature vines in deep red volcanic loam; harvested at 2 tonnes/acre.

Reviews:

“ 96 Points
Has great purity, finesse, intensity and length; grapefruit and nectarine creating the movement, oak merely the vehicle; will be long‐lived. ” — James Halliday, Australian Wines Companion

“ 90 Points
Soft in texture, with a peppery note weaving through the quince and apple flavors, lingering nicely on the finish. Drink now through 2010. ” — Wine Spectator

“ 90 Points ” — Robert Parker, The Wine Advocate Feb 2009