|Vineyard Practices||Family traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover with natural sprays for diseases.|
|Soil||Clay loam over iron stone shale.|
|Trellis System||Single wire|
|Age of Vines||116 years|
|Yield per Vine||2 kg / 1.8 ton per acre|
|Oak Treatment||Seasoned Francois Feres 300lt French oak barrels|
|Total Production||2,400 bottles|
|Vintage||Good winter & spring rainfalls, allowed healthy canopies to cope with the summer ahead. January and February were warm & dry leading into mid March harvest making The old vine Trebbiano showcased small loose bunches of yellow nectar to produce another lovely textural table wine of character.|
|Wine Making||Hand picked, crushed into small 500kg fermenters for 14 days skin then basket pressed to seasoned French oak for for 16 months to build texture, weight and complexity. A lovely delicate and yet very complex dry styling with lifted stone fruits, citrus florals and grapefruit. Flavours of zesty lemon, nuts, grapefruit and stone fruits that persists to a savoury delightful finish most suited to shell fish and white meats.|
Gary Walsh – The Winefront July 2019
From a single vineyard dating back to 1905. Spends 14 days on skins, which is how Trebbiano likes it, in my opinion.
Golden colour and texture like sun. I’m thinking mandarin and cumquats, honey, jasmine, maybe peach and cinnamon. It’s fleshy and powdery in texture, juicy and fruity, but nutty and saline too, the finish long and chalky with a subdued Wrigley’s Juicy Fruit gum aftertaste. Oh, and lemon. Magic.
Philip White – Indaily
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