Dave complemented his skinsy Chenin nicely with a fresh, crunchy rendition of the classic Bordeaux/Loire variety. He has worked with this organically farmed, 30+-year-old vineyard for a few vintages now, and is located at 525 feet in elevation in the Sellicks Hill region of McLaren Vale peering at the glossy sea in the distance. The maritime sandy soils overlay a limestone and clay base and help highlight the freshness but with amplification of the grapes.
The vinification is similar to previous years: 50% of the grapes are destemmed and allowed to ferment dry on skins (roughly 12 days), bringing out the darknesss, density and structure of the wine. It’s then pressed into neutral French puncheons and left to age for 13 months. The other half of the fruit is destemmed and pressed after three days on skins into barrels, and allowed to ferment as juice, bringing out the primary fruit aromas and elegance of the wine. These two components complement each other perfectly to allow a wine that is both dense and elegant, structured and smooth, dark and bright fruited! After aging the wine is racked, bottled without fining or filtration or sulfur.