2015 AIRLIE BANK BLANC II
“Lemongrass, hay, ginger, vanilla custard, dried apple”
Tim Shand, Head Winemaker
Near perfect conditions in 2015 with a cool January and warm spells in February and March allowed for gradual maturation, great acid retention, and good crop with even ripeness. Phenolic maturity (brown seeds/stems) was spot on and we took the opportunity to play with skin contact on whites and more whole bunch use in reds. While it wasn’t the easiest year, it was certainly the most exciting, and wines from this vintage are showing great vitality and aging potential.
From our oldest Chardonnay block, we split a hand- picked 3 tonne batch of fruit into two ferment approaches. The first was destemmed and fermented on skins for 3 months. No plunging, just cap immersion & natural fermentation then basket pressed to an old puncheon. The second portion was fermented on bunches for 2 weeks, then basket pressed to another old puncheon. No pigeage and left alone to ferment with intact berries.
Racked twice, no fining, unfiltered.
Only 105 dozen made.
Under the Liquor Control Reform Act 1998 it is an offence: To supply alcohol to a person under the age of 18 years (Penalty exceeds $8,000); For a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $700). Liquor Licence No. 32606886