Martin Pfeiffer & Greg Barritt
Josh Pfeiffer & Michael J. Corbett
A slight gun smoke flint moves to an array of citrus, both dried and citrus rind. Orange, mandarin, grapefruit pith and a slight nuttiness. The palate is lead by tannins that gently intertwine with the wines acidity, rather than being on show. Marmalade, orange rind and a hint of smokiness carry through the palate.
This wine has beautiful drinkability straight off the bat. Its not a wine style that has long term cellaring potential at the forefront during its production. Slightly hazy from a no fining - no filtration philosophy, this haze will continue to sediment at the bottom of the bottle. Shake it up and drink it cloudy, or decant by pouring each glass slowly - its your call. Served best at about 12 deg, its a perfect aperitif.
This skin contact white wine is made up of five grape varieties- Semillon, White Frontignac, Riesling, Grenache & Mataro. The White Frontignac was grown by Greg Barritt, down at Rowland Flat towards the southern end of the Barossa Valley. The other 4 varieties were grown here on our own vineyards around our Cellar Door.
The gentle extraction of phenolic molecules (tannins, aroma and colour) occurs by treating these white grapes like a red wine which in this case meant 5 days on skins. It brings complexity and mouthfeel that is both enticing and refreshing by bringing the gentle acidity to the forefront. This wine spent 4 weeks in neutral Hungarian oak. Enjoy this wine chilled but not ice cold as it’ll hide all the flavors and aromas, we worked so hard to achieve.
Alcohol: 11.4%, pH 3.50%, TA 4.8g/l