'Monday's child is fair of face; Tuesdays child is filled with grace; Wednesdays child is full of woe;
Thursdays child has far to go;
Fridays child is loving and giving...'
FRIDAYS CHILD RIESLING 2015
Hand-picked on the 10th March 2015 from the Barwite vineyard, the wine shows a delightful, bright fragrance of citrus flowers and grapefruit, with tones of pear. Fermented cool to retain these characters, the palate is intense and mouth-filling, the fine acidity having mellowed over with a couple of years in the bottle. It is drinking beautifully now but will still reward cellaring up till 2022.
After hand picking on 6th April, the fruit was fermented in small open tubs for 10 days, pressed off skins and left on lees for a month; the wine was then transferred into 25% new and 3 year old French oak puncheons. Matured for 12 months in new and 1 year old puncheons and seasoned barriques, the soft vanillin oak tones lift the intense plum, sweet raspberry and spice characters of the fruit, the palate long and textured, with fine-grained tannins. 14% alc/vol
The early warm 2015 vintage was excellent for cool climate Shiraz; the fruit came in on 26th February with intense deep ruby colour with magenta hues and the fruit characters are of warm plum, overlaid with white pepper, liquorice and cinnamon spice. These flavours have developed and integrated with the fine grained tannins and flavours of French oak hogsheads. It will still reward cellaring for up to another 3-5 years but is excellent drinking right now.
Harvested by hand in early March, the fruit was pressed to tank to settle before fermenting the clear juice in 70% new oak French puncheons and barriques. After ferment it was left on lees for 10 weeks, which has increased the complexity and contributed spice and texture to the palate. A lovely wine with aromas and flavours of honeydew melon, peach and white flowers, balanced with tangy acidity, it will reward cellaring for up to 5 years. 13% alc/vol
Hand picked on 27th March, at good ripeness, the fruit still had excellent acidity. After fermentation , the wine was left on lees for six weeks and the aromas of white peach and ripe melons combine with savoury tones, the palate is one of elegance, complexity and style