The lead-up to the 2013 vintage saw an early onset of summer, with occasional thunder- storms and only four heat spikes, into the 40s, over summer. A cooler than average January followed by a warm February, brought the predicted early vintage even further forward. Even after the dry-fecta of winter/spring/summer the word from the winery floor was that it would be another great Eden Valley riesling year, followed up with some great old-vine shiraz. Fortunately, a desperately needed 16mm of rain came, the first for nearly six months, at the beginning of March to help the dry-grown vines struggle through to full maturity. The roller-coaster weather ride continued through March with almost weekly cycles of hot and cold.

Vibrant, complex aromas of honey, nectar, citrus rind and lemon curd with fragrant citrus blossom and frangipani florals.

Apricot, citrus rind and lemon curd flavours provide richness while the balanced natural acidity offers beautiful purity for a deliciously long, textured and luscious finish.

Brilliant gold with green hues.

TRIFLE OF ROASTED PEACHES, RASPBERRY JELLY AND LEMON CREAM |

- 1 x recipe lemon cream
- 1 x recipe raspberry jelly
- 1 x recipe roasted peaches – diced
- 4-6 amaretti biscuits

***Method***:

1. Dice jelly into 1.5cm cubes, place a spoon of lemon cream into each of 4 glasses, divide half the jelly between the glasses and then add half the peaches.
2. Repeat this layering process for a second time using the remaining peaches and jelly then finish with a final spoon of lemon cream.
3. Crumble a amaretti biscuit over each portion and serve immediately.

***Lemon cream***:

- 1 egg
- 2 egg yolks
- 75ml lemon juice
- 65g butter (cubed)
- 100g sugar

***Method***:

1. Combine eggs, yolks and sugar and prepare a sabayon by whisking over a pot of simmering water until the mixture is thick, creamy and fluffy (it should be possible to ‘draw and hold’ a figure 8 with the whisk)
2. Add 1/3 of the lemon juice and whisk to the same stage as above, repeat process until all the juice has been used and the mixture is light and fluffy (its temperature should be approximately 70C)
3. Remove from the heat and continue whisking to cool down. While still warm, whisk butter into sabayon and mix through sabayon until butter has melted. Pour into a container, cover and refrigerate until required.

***Raspberry Jelly***:

- 375ml raspberries
- 1 cup caster sugar
- 1 cup Prue’s Verjus
- 1 cup water
- 1 lemon- juice only
- 10 gelatine leaves

***Method***:

1. Combine raspberries with sugar, water, Prue’s Verjus and lemon juice. Bring to a simmer, cook gently without boiling for 5 minutes then turn off and allow to infuse for 20 mins
2. Strain through a fine sieve and leave pulp to drain through sieve without pressing (this may take several hours). Warm juice to blood temperature and pour through a coffee filter.
3. Soak gelatine leaves in cold water for 10 minutes, strain and squeeze excess water out. Bring 100ml of the strained raspberry juice to a simmer then remove from the heat and stir in soaked gelatine leaves.
4. When gelatine leaves have fully dissolved, add the remaining raspberry juice, stir well and strain into a container to set. Refrigerate until required.

40% aged on lees for 6 months in seasoned 225L French barriques. Remainder aged on lees in tank for complexity without any obvious oak character and blended prior to bottling.

Cool drizzly weather at the end of March nearly brought the harvest to a halt, but with a return to the Indian summer conditions in early April, it gave us a chance to get the late varieties in Eden Valley over the line, predominantly cabernet sauvignon and merlot, returning us to another great vintage of average yields and fabulous rock solid quality.

***Two Day Harvest***: 7-8 May 2013