$45.00
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2022 Neldner grown Semillon; The concept was using the skins to create interesting phenolic and textures. We didn’t really have a particular goal in mind but instead harnessed the fruit and the direction the wine was heading.
My dear friend Holly Edson, who loves, lives and breaths wine shared her want to create her own drop with me. I had access to locally grown Maderia Semillon; Holly and I decided to experiment with using skins to create interesting textures and phenolics. Huzzah, the 2022 “Skinny Sem” was birthed! I believe this wine represents our friendship… We always push each other out of our comfort zones, we tend to our relationship for each other with care and love, and if I don’t say so myself, our companionship is a bit weird but delicious! Holly thank you for being a rock and constant supporter in my life, I have only love and endearment for you!
This wine is a love letter to my friend. To have someone you can share wine with is special, but to have someone you can make a wine with is extraordinary. I dedicate my half of this project to recognise my love for Gegika and to thank her for making my dream of becoming a winemaker come true. At the end of the day wine is a drink of pleasure and joy. We sure had fun making it so hopefully you have just as much fun drinking it.
The concept was using the skins to create interesting phenolic and textures. We didn’t really have a particular goal in mind but instead harnessed the fruit and the direction the wine was heading.
It’s an incredibly textural and savory wine, big fat voluptuous mouth feel with a nice acid line that that pulls it all together nicely. It will be a fantastic food wine.
The collaboration of two friends doing what they love. Making and drinking wine. This wine’s journey began on the 22nd of February 2022. Neldner grown Semillon from Vine Vale was destemmed into a Nally bin and a 7-day skin contact fermentation began. Initially, the ferment was gently hand plunged 3 times a day and kept in our cool room at a comfy 12 degrees. Once 7 degrees Baume was hit, the skins were tenderly pressed off using our basket press. The Juice was then filled to a neutral French oak barrel to complete primary fermentation. Malolactic fermentation/decarboxylation and time on solids ensures the wines ample and creamy complexity. Once we were sure that the maximum voluptuous generosity was achieved, the wine was racked to tank, ready for bottle!
The label is a take on yin and yang. Holly and I are incredibly different people who came together to make a wine
Pale straw
Savoury Lactic Notes with a squeeze of preserved lemon. Nostalgia of opening a jar of hard-boiled humbug lollies. Salty ocean breeze, oyster shells after a good feed and oily citrus peel.
Racy acid rolls over fat hills of luscious texture. Elements of crunchy fennel bulb dances with labneh. Puckering yellow grapefruit with an appropriate dose of saline. Crisp yet complex, fat yet refined.
