I asked Joch to give me his vintage report for 2020 and this is what I got verbatim and straight from the horse’s mouth; ‘Looked like a bastard of a year; hot and dry and then it rained in late January and early February and a cool change moved in, which continued through to February and March and these conditions finished everything off nicely. There were tiny yields and so in reality 2020 ended up only a bitch of a year, not a bastard.
We don’t muck about when we make this wine; you have to be quick to get it right. Joch tastes the grapes on the vines in the days leading up to picking; he doesn’t want to taste any tropical/ pineapple characters in the SB grapes –otherwise the style becomes too over the top – we like restrained and sophisticated rather than ostentatious. He picks when the grapes are tasting on the grassy/ lemony part of the flavour spectrum.
On the winemaking side of things, cool fermentation is king. We ferment in stainless steel tanks which we can chill down as we don’t want the ferment to get up a head of steam and get hot. We don’t use any oak barrels in the making of this wine, although we do let the wine spend time sitting on the yeast lees – the cloudy bits at the bottom of the tank, to give the wine ‘texture’. Once through ferment and fined (this wine is VEGAN Friendly) it is straight to bottle
On the nose you can smell cut grass WITH a hint of passionfruit and lantana. The palate has crisp acidity with a very slight tropical and citrus palate. Drink with oysters, or pan-fried white fish served with lemon and butter.
|Picking Date||10th February 2020|
|Bottling Date||7th December 2020|