Fleurieu Peninsula, South Australia
Put the juice, pith and zest of a lemon all in a glass with some star fruit acid, green apple tartness and that beautiful phenolic skin contact texture to bring it all together. Made by some pretty wonderful people with some biodynamically farmed fruit in the Fleurieu Peninsula and you’ve got this cute little number.
Grapes: Savagnin / Chardonnay
All biodynamically farmed fruit from the Fleurieu Peninsula
Whole bunch Chardonnay open top fermented in an old barrique that James (Scintilla) and Jay (Son of Dot) knocked the top off. Three weeks on full skins with daily punchdowns, then direct pressed savagnin was added to the ferment after the Chardonnay maceration was complete. Co-fermented with intermittent oxygen exposure to invite some Jura-esque characteristics.
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