The Hill Smith Estate vineyard always manages to grow dense, healthy canopies, which are perfect for shading the grapes during summer, resulting in intense varietal characters and high natural acidity. The grapes are picked overnight in the cool, crushed and de-juiced quickly and then clarified. Aromatic yeast strains are chosen and cool fermentations result in lifted fruit aroma and flavour. 5% of the wine was fermented and matured in fine grained new French oak Barriques. This had added a subtle flavour, texture and complexity to the wine.
On the nose the wine displays subtle characters of dry, cut grass and bound hay, with a hint of fragrant spices and nettle leaf but itís also fruity with lemon and gooseberry notes. On the palate itís smoky, gravelly, highly textural and rich with grassiness and lemony acidity, with an even flow of mouth-watering flavours through the finish.
2012 | 2011 | 2010 | 2009 | 2008 | 2006 | 2005
Fermented & matured for 2 months in new French barriques (5% of blend)