Zibibbo is an ancient, aromatic white grape from the Muscat family grown in the warmth of the Mediterranean and South Australia. The varietal was chosen for its potential to develop length and complexity from longer skin contact, the wine is fruity yet bone dry; reminiscent of something from Alice in Wonderland, where things aren’t always as they seem.
Aniseed, lime, cinnamon dusted apple, flowers. This Wine is a bit different to your typical Clare Valley Riesling. This wine is made up of 80% high solids new Slavonian oak foudre ferment, and 20% aged barriques ferment.After around six months the wine was racked ex oak and blended in tank where it spent another five months prior to be bottled without fining or filtration.
An expressive and rich nose. Fleshy stonefruit, preserved lemon, praline and freshly baked bread.The Chardonnay bunches were hand-picked and thoroughly crushed by foot prior to pressing and transfer to old French oak barriques and hogsheads.
This is the wine I've been trying to make for 14 years. It's still light and framed by acid but with loads of black pepper spice and the full gamut of red cherry through to sweet blackberry and violet.
Destemmed, wild yeast fermented and held on skins for 20 days with frequent plunging and foot stomping. No temperature control. Pressed into 2200 litre Foudre (Slavonian) and left unsulfured for 18 months prior to bottling without fining or filtration.