Boyland is at the bottom of Mt Tambourine to the west. As you can see on the map at right, it's not far from Surfers Paradise on the Gold Coast. Some fruit for other wines in the range are sourced from surrounding areas too such as the Fiano, but the majority comes from the Granite Belt.
The label explanation states, "Indigenous yeast, some juice solids, and barrel fermentation..." After doing some investigation I found out about this process of using "juice solids". It's a method used with Chardonnay and Viognier where during cold settling preferment, the juice is either rough racked or early racked to take some solid fruit bits that come with the juice. The technical part of this means that certain nutrients are provided to the yeast as well as polysaccharides which alter and soften the mouthfeel. The critical part is that the solids:juice ratio must be right or the ferment will go nuts resulting in a slippery mouthfeel.
Props to my winemaker mate Nick for his expert advice!
Light golden in colour, a nose of lemons with pears a jab of honey. All quite distinct, well I thought so anyway. The pear was more prominant on the second day for sure. The barrel ferment has added a lovely nutty and toasty element to the palate. It's full and rich and hangs around for ages. Wonderful length! A gentle warmth in the mouth adds a point of difference which appealed. Up there in price ($28), but worth a look.
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