The grapes for this wine were sourced from our local growers as well as the historic Audrey Wilkinson vineyard. The grapes were harvested in the third week of January, and immediately pressed to a stainless steel tank. A cool ferment was used to ensure aromatic characters were retained. Following fermentation the wine was sulfured and racked off yeast lees, with a light fining of skim milk before being filtered and bottled under screw cap to retain its youthful freshness.
The 2020 vintage began in the Hunter Valley with a very dry winter and almost no rainfall at all. Budburst began in mid-August and it wasn't until mid-September that we received some decent rainfall. Over the Summer period, the dry conditions continued and it resulted the earliest harvest in history. The dry conditions meant that crop levels were down across the Hunter Valley but the grapes we harvested were in great condition and had lots of concentration of flavour.
Pale yellow with light green hues.
Lifted ripe fruit aromas of green melon and pear with hints of spice.
Abundant fruit flavours of apples, pears and honeydew melon. Mineral acidity gives this wine structure and a crispy, dry finish.