Sourced from two Adelaide Hills vineyards, the fruit was whole bunch pressed and sent to barrel where it underwent wild yeast fermentation before spending eight months in seasoned French oak.
The shift on day two of tasting was significant due to being open that bit more. It was tense with some curious aromas initially, but time gave life to yellow grapefruit, lemon meringue, and lemon curd. Nougat creaminess and almond nuttiness play a shy hand with some old school lemonade acidity for good measure, leaving a sherbety tang to muse over. Mind you, I'd recommend having this with food to handle that energetic acidity. Think temupra prawns or even a classic Schnity.
90/100
Region: Adelaide Hills
