Aromatic varietals from a mixed planting.

Old Barossa vineyards tended to be mixed plantings of different varieties, with the aim of making fortified or brandy. The Eden Valley block on the Eastern Side of Springton was planted to make brandy back in 1855. To make the best spirit, varieties that were picked early and retained acidity and freshness were preferred. This makes a perfect opportunity to make a zippy, aromatic light dry white that is a truly vibrant and eclectic wine.

Hand harvesting a mixed block is usually tedious in trying to separate varieties destined for single varietal wines, however the winery hand harvested all the varieties together. Picking into small bins allowed some foot crushing of the fruit to ensure contact with both stalks and skins. After 24 hours of cold soaking, the remaining grape clusters and juice was elevated into the press and gently squeezed such that only the free run juice was collected. Fermented with wild yeast in stainless steel, a light amount of lees stirring has given a textured palate whilst retain the razor like acidity that this block was planted for.

Reflecting the mixed planting, a complex and intriguing aromatic mix of the atypical muscat aromas with white peach and nectarine, honeydew, lemon sorbet and grapefruit pith. A firm palate of ruby grapefruit astringency combined with nervy acidity, homemade lemonade sweet and sour balance give a truly eclectic, unconventional white wine.