Vineyard
Dry land vineyards with an average yield of 9 tons/ha. Soil types encountered are Hutton and sandy soils mixed with Clovelly. The hedgerow trellising system is employed. Three separate blocks were sourced, each contributing its own individual characteristics. One third of the harvest was obtained from 19 year old vines, planted on southwest-facing slopes, whilst another third was sourced from 9 year old, high-elevation vineyards on an east-facing slope. The balance derived from 5 year old vines on a southern slope.

Vinification
The grapes were picked between 21.5 – 23.1°Balling. A portion of the grapes were night-harvested. After harvest, the grapes were cooled overnight to 10 °C prior to sorting and crushing. Extensive use was made of reductive winemaking techniques in the cellar and skin contact of 6 hours was allowed prior to pressing. The majority of the juice was fermented with VIN 7 at 11 °C, whilst the balance was fermented using VL3 and X5. After fermentation, the wine was left on the fine lees for approximately 3 months prior to blending and bottling. 2009 is the first vintage that 3% Semillon was blended into the wine for flavour enhancement and mouthfeel.

Tasting notes
The wine has a straw-coloured hue. Due to differential picking, the grapes imparted a whole spectrum of flavours to the wine, ranging from greenpepper and green figs to passion fruit and guava. Tropical fruit dominate on the palate, while the fullness on the palate is the result of extended lees contact. An inviting wine to be enjoyed generously on its own or as an accompaniment to fish, sushi, poultry and a range of vegetarian dishes.

Analysis
Alcohol: 13.58 %
Total extract: 20.9 g/l
Residual sugar: 2.5 g/l
Total acidity: 6.6 g/l
pH: 3.34
Total SO2: 135 mg/l