Full of vitality, it’s awash with flavours of cassis and boysenberry, with an underlying bramble bush character. It’s succulent and moreish with a savoury grip.
Fermented over 12 days in 8 tonne potter fermenters and larger vinomatics with twice daily pump overs carried out in both circumstances. Temperatures were kept cool, between 20 and 24˚Cto retain fruit vibrancy and ensure a soft tannin structure. The ferment was pressed off at approx. 1 Baume to finish in stainless steel tank before being transferred to seasoned 70% French and 30% American Hogs Head Barrels for 10 months. Malolactic fermentation was completed by indigenous strains following which the wine was racked, sulphured and returned to oak to complete its maturation. No finings and only light filtration were used prior to bottling.
Lopresti Lot 10 & 11 Vineyard – Flour Mill Road, Whites Valley, McLaren Vale.
Located in close proximity to the Gulf of St Vincent in the Whites Valley area of McLaren Vale between Willunga and Aldinga. Black and grey Biscay clays predominate, sitting over alluvial Ngaltinga formation. Sea breezes mediate daytime heat while the cracking clays reduce vigour during the critical ripening period. These factors help to produce a wine of depth and concentration.
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