50% Marsanne and 50% Viognier grapes grown in the McLaren Vale wine region.
Both Viognier and Marsanne is picked in the cool hours of the night and very early morning. The is then cooled to 10 degrees Celsius, crushed together, and put into the press. On a Champagne cycle (the gentlest possible pressing, with minimal turns), the fruit is pressed, slowly, over many hours, capturing the free run juice first, and holding the pressings separate. Both the free run and pressings are then fermented slowly through temperature control for 34 days until dry. Only the free run is then selected to create the freshness and complexity required for the Dona Blanc. The final blend is held in stainless steel until the lees have all settled, the wine is stabilised, and ready for bottling. This wine was matured in stainless for 4 months prior to blending and bottling.
Alcohol: 12.7% | pH: 5.6 | Acidity: 6 g/L
Vintage 2016: “A co-ferment of viognier and marsanne, with pinot gris blended in. A beautiful nose: some peach, some vanilla, and other perfumed fragrances wafting in and out. It sits plump and viscous at the front of the mouth, which fools the taster into thinking there is not much more than an over-plump, dull wine there. Then it stretches very slowly like a cat flexing its claws, and carves the most beautiful track across the palate. Rich, honeyed flavours are scored through with fire and spice. It’s quite some wine. 95 points and great value at $27.” 95 points – Tony Key, The Key Report
Vintage 2016: “Co-fermented viognier, marsanne and pinot gris inspired by the blend-happy vignerons of the Rhone Valley and southern France. Fresh, and helped by some grippy texture and acidity – this makes it a now or later proposition.″ Drink 2021.” 91 points – James Halliday, Wine Companion