2017 What The Fronti
Josh Pfeiffer & Greg Barritt
The Semillon and Riesling were sourced from our Whistler vineyards, grown using organic practices. The White Frontignac and Clairette were grown by Greg Barritt in Rowland Flat, which is in the centre of the Barossa Valley. Greg’s vineyard sits on deep red clay/loam, and overlooks the village of Rowland Flat.
This wine is made up of 39% Semillon, 33% Clairette, 23% White Frontignac and 5% Riesling. Each of the four varieties were picked and fermented separately, with some of the Semillon spending some time in new Hungarian oak, and going through Malolactic fermentation. A portion of the Clairette was fermented as whole bunches, which gave the wine some nice texture and grip. The White Frontignac and Riesling were fermented in stainless steel to retain freshness and vibrancy.
Super fresh and clean, with aromas of white peach and nectarine, a hint of green peas and musk. The majority of this wine is made up of Semillon, which adds grassy characters to the wine, and some volume on the palate. The Clairette adds some texture and crunchy phenolics, the White Fronti adds the florals and musk, and the Riesling adds the lemon aromas and the acidity on the finish. You get a hint of almonds from the small portion of new Hungarian oak used with the Semillon, and some creaminess from the partial malolactic fermentation of the Semillon, too.
Alc: 13% pH: 3.27 T.A.: 5.59 g/l
Ready to drink now, but will cellar for 3-5 years if you have the patience.