Vintage 2019 provided generally good growing conditions for the Adelaide Hills, with three notable events: the coldest September on record, the wettest November since 2005 and a mini heat wave on the cusp of January/February that the Adelaide Hills rode out extremely well due to good canopy cover. A rapid progression in berry maturation was kickstarted by the Harvest Moon falling right on the spring Equinox, with all varieties ripening at the same time. Hand-harvesting was done in three weeks, bookended by the early sparkling and late red varieties. Yields were down by 20-50 due to ‘hen and chicken’ (berries of different sizes) from the cold, wet period during flowering, however quality was exceedingly good in both white and red varieties as a result of better ripening conditions.

Alluring aromas of white peach, nectarine, zesty citrus and white currant elevated by spicy white peppercorn and savoury hints of roast parsnip and crushed marjoram.

Rich, succulent flavours of stone-fruit, nashi pear and subtle white pepper are balanced beautifully by flinty minerality and fine acidity for a long and textural finish.

Vibrant green-gold in colour.

Calamari with smoked leek, verjus and wakame oil

Fermented in tank and bottled post-vintage to preserve the delicate aromatic fruit characters.