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GROWN
In 2008 the fruit for this blend was sourced from a variety of different vineyards. The majority of the blend originated from Orange, New South Wales. It came from two vineyards very well known to Bimbadgen Estate, having taken the fruit for a number of seasons.
PICKED
The Angullong fruit was picked on the 20th of February, while the Kywarra fruit was picked 4 weeks later on the 26th through to the 28th of March. The fruit was in perfect condition and reflects the fact that it was an outstanding vintage in the Orange Region of New South Wales.
MADE
The fruit was machine harvested and transported to Bimbadgen Estate for crushing and pressing. 11% of the juice was subjected to only a short settling period, prior to transfer to aged oak. This cloudy juice was allowed to ferment naturally. Post fermentation the wine was left on yeast lees (without stirring) for 3 months. The remaining portion of the wine was clarified slightly more but still left moderately hazy, then fermented in stainless steel with an aromatic yeast strain. This portion in tank was also stored on yeast lees for 3 months post fermentation. These two portions were then blended together in July and bottled.
APPEARANCE
Pale straw with a hint of brass.
AROMA
Pristine nashi pear aromas with equal measures of nutty yeastiness and cinnamon spice.
PALATE
Big fruit flavour is the primary focus as the wine enters the mouth, supported by brioche and some greener or herbal notes. The palate finishes with a crunchy and crisp acid finish.
| pH: |
3.28 |
| ALC/VOL: |
12.9% |
| Bottle Size: |
750 mL |
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