Vineyard: The Assyrtiko vines are from clones that Peter originally imported from Gaia's vineyard, Santorini. They were first planted in 2012 in the Lodge Hill vineyard, on the eastern ranges of Clare where the soils are brown loam overlaying a layer of clay and slate bedrock. Subsequently, blocks have been planted at the Florita vineyard in Watervale in the western ranges of the Clare Valley on terra rossa soils. The Lodge Hill block produces wines which are tight and have excellent persistence of flavour, while the vines planted on terra rossa soils are more generous and fuller flavoured. All the vines in the Assyrtiko blocks are planted in shallow soils over the bedrock which makes them struggle just a little, producing intensely flavoured wines. The vines are single cordon trained to promote even canopy growth and provide optimal shade.
Winemaking: The grapes were hand-harvested and meticulously sorted. The fruit was chilled to 6°C before being destemmed and pressed. After cold settling, the juice was racked with a portion of the light "fluffy" lees. Cool fermentation took place with selected yeasts at temperatures of 14 to 16°C and lasted two to three weeks. A small parcel underwent cool fermentation in aged French barrels, enhancing the texture.
Tasting Note: Lifted citrus blossom and lemon aromas are accompanied by notes of honeydew melon and spice. This Assyrtiko shows great flavour concentration and a full texture, with a flinty streak of minerality. Lively and crisp with an endless finish.
