Ned Goodwin MW - 93 Points
Steve Leszczynski - QWine – 93 Points
Campbell Mattinson - The Wine Front - 92+ Points
A beautiful site for cool climate grape growing, the D’Aloisio vineyard in Seville sits at an elevation of 220 metres above sea level. The vines were planted in 1991 and the clone is I10V1. Soils are deep, friable red volcanic clay, providing great trace minerals and water retention for the vines. The Vineyard is meticuliously cared for by the owner of the property.
The grapes were handpicked on 27th February once intense peach and grapefruit notes were present. The grapes were chilled overnight and the following day were wholebunch pressed with a pressings cut. The pressings were discarded and the remaining free-run component was not fined.
The juice was sent to seasoned large format oak (500L and 300L) for a wild fermentation. After fermentation, the wine was minimally sulphured to inhibit malolactic fermentation. The wine was blended to tank in November 2019 and bottled in January 2020, without any filtration or fining.
Other than a nominal amount of sulphur dioxide, nothing was added to the wine.
The appearance is golden.
One the noise there are aromas of lemon balm, grapefruit and loads of citrus, which round out white peach skin notes.
The palate shows some creamy marshmallow tones, toasted almond and fresh dill tones. Texture and flavour marry in harmony with acidity which creates a long and persistent finish.
Cellar for up to 10 years from vintage.
A recommended food match is roast pork with crackling, apple sauce and golden, fluffy, crispy potatoes with pan-cooked greens. A vegan match would be whipped vegan feta, peach and thyme bruschetta.
Steve Leszczynski - QWine – 93 Points
Campbell Mattinson - The Wine Front - 92+ Points
A beautiful site for cool climate grape growing, the D’Aloisio vineyard in Seville sits at an elevation of 220 metres above sea level. The vines were planted in 1991 and the clone is I10V1. Soils are deep, friable red volcanic clay, providing great trace minerals and water retention for the vines. The Vineyard is meticuliously cared for by the owner of the property.
The grapes were handpicked on 27th February once intense peach and grapefruit notes were present. The grapes were chilled overnight and the following day were wholebunch pressed with a pressings cut. The pressings were discarded and the remaining free-run component was not fined.
The juice was sent to seasoned large format oak (500L and 300L) for a wild fermentation. After fermentation, the wine was minimally sulphured to inhibit malolactic fermentation. The wine was blended to tank in November 2019 and bottled in January 2020, without any filtration or fining.
Other than a nominal amount of sulphur dioxide, nothing was added to the wine.
The appearance is golden.
One the noise there are aromas of lemon balm, grapefruit and loads of citrus, which round out white peach skin notes.
The palate shows some creamy marshmallow tones, toasted almond and fresh dill tones. Texture and flavour marry in harmony with acidity which creates a long and persistent finish.
Cellar for up to 10 years from vintage.
A recommended food match is roast pork with crackling, apple sauce and golden, fluffy, crispy potatoes with pan-cooked greens. A vegan match would be whipped vegan feta, peach and thyme bruschetta.