The fruit was harvested in February 2005 and immediately crushed and pressed before the crystal clear juice was fermented in stainless steel tanks at our winery in Pokolbin. Post fermentation the wine was fined and filtered, before being bottled in June 2005. The wine was aged in our museum cellar for a further ten years prior to its release as a mature wine in 2015.
An ideal, cool to mild growing season and consistent rainfall resulted in good flowering and fruit set and an even and uninterrupted ripening period. Whilst being one of the most rapid vintages on record, with most varieties ripening simultaneously, it is also one of the Hunter Valley’s great.
15 – 20 years in optimal conditions
This wine exhibits classic lemon/lime zest and lanolin aromas combined with a buttered toast delivered from bottle maturation.
Tightly structured with citrus, and honey dew melon flavours with a crisp mineral finish.