James Halliday

Bunches were chilled to 5°C before being whole bunch-pressed to French barriques (50% new, 50% second use) for wild yeast fermentation, partial mlf, 12 months maturation. This, as they might say is the cat’s pyjamas, with its pyrotechnic display of grapefruit-driven fruit flavours, bright acidity and long finish. It is ambling surely along its development path.

2023-02-06T11:45:07+10:30February 6th, 2023|2016 Pinot Noir|

James Halliday

Estate-grown, wild-fermented in French barriques followed by 12 months maturation, neither fined nor acidified. A fascinating comparison with Flowstone's barrel-fermented Sauvignon Blanc. Here the exercise is tighter and more restrained, the accent more on fruit purity than texture and structure. The fruits have as much citrus flavour as tropical, the finish bright and fresh.

2022-07-26T11:30:15+09:30November 22nd, 2021|2015 Ferus Sauvignon Blanc|


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