Prosecco Lovers

Grown at Westgate Vineyard, site of some of our best Shiraz grapes. We convinced the owner to pull out cabernet and plant 3 rows of Marsanne and one each of Roussanne and Viognier. Crazily, it is the only Marsanne and Roussanne in the region. 2017 is now the 8th vintage of this wine, and again all varieties were picked and pressed together, settled overnight and then racked to and allowed to ferment with wild yeasts in very old French puncheons and barriques. The wine was allowed to complete malolactic fermentation, which I think makes the wine more vinous, delicate and less fruity. Almost paradoxically the malo contributes to the transparency and unforced feel of the wine without sacrificing line. It is held on gross lees for a full 11 months, and is neither cold stabilised nor fined in any way, and in 2017 we decided to bottle it without any filtration whatsoever. Mid weight, with a gentle grip to close. Leaner but more intense than 2016, possibly closest to 2011 in style, but with more malo character.

- Vine age 10yrs
- 13.0% alc.
- pH 3.4
- Total acidity 5.6g/l
- 270 dozen produced.

Sulphite-free, cloudy Fizz made from the traditional Glera grape - the follow-up to our hugely popular first Prosecco.

About the winemaking: We ferment the juice to dryness and then we take some fermenting wine and add it to complete the fermentation in the bottle. Getting the volume and sugar level right is crucial before we bottle it that same day. The sweeter wine continues to ferment creating the pressure and the bubbles in the bottle. Voila!

Somewhat similar to the French Pétillant Naturel, it finishes fermentation in the bottle and creates yeast sediment, which would be disgorged in Champagne, but we leave in the bottle giving it a cloudy appearance and some lovely texture and yeasty complexity.

Served chilled, this is perfect for drinking in a tumbler with a few prawns or oysters in the backyard. Dry, crispness combined with the florals and yeasty notes that the sediment gives. Sulphite free (other that whatever is naturally produced by the fermentation).

Our fourth release from Whitlands, and we are just beginning to understand the charms of this beautiful site. The Croucher Vineyard is set at close spacing on red volcanic soils, up at around 800m above sea level, and was planted in the mid-1980s. It is proper cool-climate viticulture - something I think Riesling really needs to give full expression. 2018 was a warmer year than the cool 2017, and ripeness was more easily achieved, but the site retains superb, slicing acidity even in the warmer years. With riper flavours I opted to ferment entirely in stainless steel to preserve and lock in the flavours rather than 'build' them with oak. Lemon, lime, red apple, blossom, tonic water and a hint of that 'alpine herb' character are all present, this year with a little less residual sugar at 6g/lt.

- Vine Age 30 yrs
- 12.0% alc
- pH 2.95
- Total Acidity 8.0g/l
- 260 dozen produced

We have made Riesling from the Croucher Vineyard at Whitlands for 5 years now, and when offered the chance to secure a little of their very cool climate Pinot Noir I jumped at the chance. A warm vintage called for a significant percentage of whole bunches I thought, so we opted for 75%. A two week maceration followed pressing and maturation in old French puncheons, for 8 months only to preserve freshness and aromatics. It is an alpine spice chest! Thyme, lavender, dried pine needles and nutmeg are immediately apparent, then the soft, red fruits flood through. Gentle stemmy grip to close. Super fragrant, super delicious. Drink now.

- Vine age 8 yrs.
- 13.5% alc.
- pH 3.65
- Total acidity 6.0g/l
- 340 dozen produced.

After the earliest vintage on record for us in 2016, 2017 was the exception that proved the rule. We have become used to compensating, dealing with heat and working to get elegance into our wines. However a cool spring and summer with above average rainfall has us thinking we were in for 2011 all over again (which was a really trying, cold and wet year). Luckily the gods and the sun smiled on us and mild, dry conditions persisted into April to ensure a long ripening period with moderate sugar levels and generous natural acidities. Some no doubt got caught trying to ripen excessive yields but our vineyards performed admirably, and the flavours were full and peppery and juicy. The resulting wines are cool, classic, spicy and possibly my favourite of the last 15 years. They remind me of the wines we used to get before the climate was changed. Dark, minerally syrah with regional pepper and luscious cassis. It's great for its youthful verve now but it will certainly reward patience. Westgate and Hyde Park Vineyards once more delivering beautiful grapes but this year with added depth and acidity. We toned back the whole bunches as there was already plenty of spice, so the fruit really sings.