A portion of each vineyard was barrel fermented in new Tonnellerie Quintessence French oak, using eight different yeast strains, including Wild Yeast. The complex nose displays nutty, smoky oak, melon, peach and citrus aromas, with a hint of apple. With the palate delivering rich peacharine, butterscotch, smoky almond, rock melon, tinges of mandarin and cashew. A multifaceted wine with fruit, oak and natural acidity in harmony, finishing with great length of flavour. Approachable now or will reward short term cellaring.
Geoff Johnston (Winemaker)
Pirramimma Wines, McLaren Vale, South Australia