2024 'Diamond Dreams' Fumé Blanc
Farmed by Brendan Cameron. Forreston, Adelaide Hills
NOSE
Flint
Feijoa
Shortbread
PALATE
Grilled pineapple
Toast
Buttercream
A generous and toasty nose backed by an opulent and intense palate - think fresh tropical
fruits topped with just a hint of vanilla cream. Served chilled it expresses a freshness and
minerality yet let it come up to temperature, and you see a whole other spectrum of
developed fruits - all so kindly held together with just the right amount of new oak.
Textural from extended elevage on fine lees, this wine is a real delight with subtle varietal characters and a flinty reduction from the barrel fermentation. 20% New French oak and 80% Neutral French oak balances the vineyards natural acidity with a longer ripening period leaning into riper fruits over greenness. Our Adelaide Hills take on Pouilly- Fumé… if we do say so.
Sauvignon Blanc was whole-bunch pressed and cold settled overnight before racking into a seasoned barriques and one new French oak hogs-head for fermentation. The ferments took around 12 days to go dry dry with barrels getting topped out for elevage with no lees stirring. After 11 months elevage the wine was composed from a selection of only the finest barrels.
Farmed by Brendan Cameron. Forreston, Adelaide Hills
NOSE
Flint
Feijoa
Shortbread
PALATE
Grilled pineapple
Toast
Buttercream
A generous and toasty nose backed by an opulent and intense palate - think fresh tropical
fruits topped with just a hint of vanilla cream. Served chilled it expresses a freshness and
minerality yet let it come up to temperature, and you see a whole other spectrum of
developed fruits - all so kindly held together with just the right amount of new oak.
Textural from extended elevage on fine lees, this wine is a real delight with subtle varietal characters and a flinty reduction from the barrel fermentation. 20% New French oak and 80% Neutral French oak balances the vineyards natural acidity with a longer ripening period leaning into riper fruits over greenness. Our Adelaide Hills take on Pouilly- Fumé… if we do say so.
Sauvignon Blanc was whole-bunch pressed and cold settled overnight before racking into a seasoned barriques and one new French oak hogs-head for fermentation. The ferments took around 12 days to go dry dry with barrels getting topped out for elevage with no lees stirring. After 11 months elevage the wine was composed from a selection of only the finest barrels.
Farmed by Brendan Cameron. Forreston, Adelaide Hills
NOSE
Flint
Feijoa
Shortbread
PALATE
Grilled pineapple
Toast
Buttercream
A generous and toasty nose backed by an opulent and intense palate - think fresh tropical
fruits topped with just a hint of vanilla cream. Served chilled it expresses a freshness and
minerality yet let it come up to temperature, and you see a whole other spectrum of
developed fruits - all so kindly held together with just the right amount of new oak.
Textural from extended elevage on fine lees, this wine is a real delight with subtle varietal characters and a flinty reduction from the barrel fermentation. 20% New French oak and 80% Neutral French oak balances the vineyards natural acidity with a longer ripening period leaning into riper fruits over greenness. Our Adelaide Hills take on Pouilly- Fumé… if we do say so.
Sauvignon Blanc was whole-bunch pressed and cold settled overnight before racking into a seasoned barriques and one new French oak hogs-head for fermentation. The ferments took around 12 days to go dry dry with barrels getting topped out for elevage with no lees stirring. After 11 months elevage the wine was composed from a selection of only the finest barrels.