57% Marsanne and 43% Viognier grapes grown in the McLaren Vale wine region.
The Viognier and Marsanne were both picked in the cool hours of the night and very early morning about 5 days apart in mid-February 2017. The fruit was taken immediately into the winery, cooled to 10C and then gently pressed using the Champagne cycle (the gentlest possible pressing, with minimal turns), the fruit was pressed slowly over many hours, capturing the free run juice first, and then holding the pressings separate. The free run of both varieties were then combined for fermentation, with a portion of the pressings going to barrel for natural fermentation. The separate parts were then blended to create the freshness and complexity required for the Dona Blanc. The final blend was then held in stainless steel until the lees had all settled and the wine stabilized ready for bottling.
Alcohol: 12.7% | pH: 5.6 | Acidity: 6 g/L
“A co-fermented blend of Marsanne and viognier, with an unusual bouquet in which viognier is the most obvious, with dried flavours on the palate. Here, however, the tighter grip of young Marsanne provides texture and structure.” 90 points – James Halliday
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