Notes from the winemaker, Tim Sproal aka Minim Wines!
IN THE WINERY….picked a little later physiologically this year to let flavor develop more fully on the vine. In the winery we fermented this fruit in two parts; a larger destemmed portion (65%) fermented in open stainless pots and a whole bunch portion fermented carbonically in closed tank. More extractive handling on the destemmed fruit, with daily pump overs to build tannic structure and colour, with the fruit pressed after 3 weeks to tank and then aged in seasoned puncheons for 9 months. The whole bunch ferment was pressed after 11 days to tank and moved to barrel after primary ferment for a further 9 months on fine lees. Barrel selection assembled this wine in December with bottling under Diam cork in February 2022 with a small sulphur addition .
IN THE GLASS….we see cherry, stewed quince and plum on the nose, with cinnamon, star anise and subtle thyme. The palate is dry and medium bodied with ripe fruit of fresh plum and cherry, stewed stone fruit of quince and pear and heaps of spices. There is a savoury herbaceous element reminiscent of amaro. Grippy rasp like tannins. This is a smart wine that will be very pleasing for everyone.