2023 'Golden Hour' Extended Maceration Sauvignon Blanc
Farmed by Brendan Cameron, Forreston, Adelaide Hills
NOSE
Jasmine
Apricot
Charred pineapple
PALATE
Ginger
Lychee
Lime
A complex skin contact wine that balances texture with fresh fruit in harmony. The combination of de-stemmed fruit and carbonic whole bunch marries together fruit sweetness and savoury spice with every sip offering up something new. The extended time on skin gives exceptional length with the phenolics building body to give the wine a magnitude of dimensions - like a kaleidoscope.
A visit to Ata Rangi in New Zealand inspired some serious exploration of the 2023 Golden Hour and we reckon it’s paid off. Sauvignon Blanc was hand-harvested with 90% of the fruit de-stemmed into open-top fermenters. Gentle pigeage took place twice daily for three weeks before being pressed to barrel for elevage. The other 10% was left as whole-bunch clusters and sealed up under Co2 in a stainless tank to undergo carbonic maceration. After 21 days it was pressed to tank for elevage.
After 11 months in barrel and tank, the two components were blended and bottled in February of 2024 with only 1233 bottles produced.
Farmed by Brendan Cameron, Forreston, Adelaide Hills
NOSE
Jasmine
Apricot
Charred pineapple
PALATE
Ginger
Lychee
Lime
A complex skin contact wine that balances texture with fresh fruit in harmony. The combination of de-stemmed fruit and carbonic whole bunch marries together fruit sweetness and savoury spice with every sip offering up something new. The extended time on skin gives exceptional length with the phenolics building body to give the wine a magnitude of dimensions - like a kaleidoscope.
A visit to Ata Rangi in New Zealand inspired some serious exploration of the 2023 Golden Hour and we reckon it’s paid off. Sauvignon Blanc was hand-harvested with 90% of the fruit de-stemmed into open-top fermenters. Gentle pigeage took place twice daily for three weeks before being pressed to barrel for elevage. The other 10% was left as whole-bunch clusters and sealed up under Co2 in a stainless tank to undergo carbonic maceration. After 21 days it was pressed to tank for elevage.
After 11 months in barrel and tank, the two components were blended and bottled in February of 2024 with only 1233 bottles produced.
Farmed by Brendan Cameron, Forreston, Adelaide Hills
NOSE
Jasmine
Apricot
Charred pineapple
PALATE
Ginger
Lychee
Lime
A complex skin contact wine that balances texture with fresh fruit in harmony. The combination of de-stemmed fruit and carbonic whole bunch marries together fruit sweetness and savoury spice with every sip offering up something new. The extended time on skin gives exceptional length with the phenolics building body to give the wine a magnitude of dimensions - like a kaleidoscope.
A visit to Ata Rangi in New Zealand inspired some serious exploration of the 2023 Golden Hour and we reckon it’s paid off. Sauvignon Blanc was hand-harvested with 90% of the fruit de-stemmed into open-top fermenters. Gentle pigeage took place twice daily for three weeks before being pressed to barrel for elevage. The other 10% was left as whole-bunch clusters and sealed up under Co2 in a stainless tank to undergo carbonic maceration. After 21 days it was pressed to tank for elevage.
After 11 months in barrel and tank, the two components were blended and bottled in February of 2024 with only 1233 bottles produced.
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