SELECTION OF WHITE VARIETIES, SKIN CONTACT, LEES AGEING, TIGHT & TEXTURAL

I’ve always been a fan of broader, more textural whites. Full bodied, a bit waxy, a bit oxidised. It gets me dreaming I’m on the beach in the south of France somewhere, sand between my toes, looking far more dashing than I am in real life. So, I’ve collected a selection of white grape varieties off old vines across the Barossa and knocked up a wine truly made for my taste.

So just like a freestyler, no form, no script - I thought I might let the grapes sit in the bin for a bit, maybe sleep on it for a day or two to see how it goes. I applied the same theory after ferment, let it freestyle on lees until it’s bottled. To build texture I just occasionally drove the barrels around my bumpy winery yard to mix up the light lees.

So, when in need a little escape from reality, a little glass of this will make me float away in my own little world.

TECHNICAL STUFF

VINEYARD:

• Multiple Sites, Multiple Varieties

• Old Vine Chenin Blanc and Crouchen, Angaston; Pinot Gris, Adelaide Hills; Chardonnay, Lobethal; Semillon, Rowland Flat

WINEMAKING:

• Hand harvested, foot treaded and left on stalks and skins for 24 hours

• Pressed to aged barriques for spontaneous fermentation

• Aged on lees for 18 months

• Bottled unfined and unfiltered