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Hand-harvested fruit was pressed the following day, cold. After a light settling, the juice was racked into a large 1000-litre oak Cuve, for a spontaneous ferment. The fermentation was long and slow until December, the wine remained in the Cuve until the 2024 harvest started. It was then transferred into a stainless-steel vessel to retain freshness for another 4 months of maturation on lees.
Label Inspiration From winemaker, Wilco Lam
“From early on, we were interested to use art as part of our label design. As I draw my tasting notes rather than write them, the idea was created to find an artist who could abstract these into a stylised representation that we could use for the label design.
I worked closely with our chosen artist, Leanne Williams. We tasted the wines throughout their evolution in the cellar, discussing how I interpret each one of them during their life cycle and my ideas on what I would like them to represent as a wine. I prefer to use these visual representations for my tasting notes that focus on the textural impact of the wine. These sparked lots of conversations when we compared our interpretations, and how these impact creative processes for both of us.
Leanne has used my tasting drawings and our discussions as the basis for her paintings. Each label is uniquely for the specific wine variety and style.”
‘Silky Rush’ 2023, by Leanne Williams, Crystal Chain Gang
The nose has rich and dense aromatics, that remind me of Magnolia and Michaelia flowers, perfumed but also creamy and filling. It is not easy to detect individually defined aromatics, the nose is more complex and interwoven with ripe fruits and dried fig, marzipan. There is an exuberance and youthfulness that keeps the wine fresh and springy.
On the palate, this wine is all about texture, weight, length and generosity. It is a full-bodied wine that rolls over the palate with lots of creamy, spicey texture on the mid-palate. The wine delivers a highly refined impact experience that lingers for a long time.
