Samphire Skin Contact White
Style: Medium to full bodied textured white
The inspiration: Inspired by our travels in Georgia, EU, this wine is made in a traditional Eastern European style but with the modern touch of using a mix of varietals that thrive in our Australian climate. The fruit was hand-picked and then fermented in a ceramic egg. The patience and courage that followed saw this wine left on its skins for approximately 6 months un-sulphured until the weather warmed up the following spring. After a very gentle pressing, the wine was put to barrel for a further 6 months. To me, this is an often neglected but critical part of the process, as the gentle oxygenation softens the tannins which can otherwise render this style of wine hard work. Predominantly Chardonnay, this wine was topped with more aromatic varieties such as gewürztraminer and viognier during its aging.
Cellaring: This wine is drinking well now while it displays youthful aromatics however we expect that with its tannin structure and texture that it will age for at least five years.
Food pairing: This wine is a white that can stand up to foods normally paired with red wines. Try it with any duck dish (not too spicy), parfait of chicken liver or a rich stock- based lobster bisque.