The Honeybunch is made from our first pick through block 6. A 31 year old, 2 hectare block. The soil is deep decomposed granite over clay situated on a southerly facing slope. A single wire trellis system allows the canopy to hang open. Only the golden bunches are harvested. There are also a small amount of botrytised bunches that come through. Prevailing winds from the south keep the bunch side on the morning sun side exposed.
Yield is 6 to 7 tons per hectare.
The honey gold bunches are selectively harvested and then cooled overnight to around 5 degrees Celsius. They are sorted on a conveyor belt before going into the press where they undergo a 12 hour maceration on the skins before being gently pressed. The juice is then fermented wild and matured for 12 months in 225 & 300 litre French oak barrels. The wine is left on the gross lees for the duration of the maturation before it is racked and bottled.
Tasting Notes & Analysis
The nose shows apricots, honeysuckle, a light nutty (almonds) ,leesy character and a light flinty minerality. The palate is fresh and mineral with a zesty acidity. The ripe stone fruits and an element of honey bring balance. The finish is lengthy and exaggerated by a light phenolic grip from skin contact.
14% Alc.; 1.9 g/l R.S.; 5.4 g/L TA; 25 mg/L FSO2; 90 mg/L TSO2