The 2022 growing season was the third cool season in a row. Unlike the even and good sized crop of 2021, the season produced some low yields, though once again we are seeing the highest of quality ! October and November rains were heavy and right at the time of flowering for the earlier ripening varieties, Pinot Noir and Chardonnay. Along with tiny and light bunches, the resultant crop was 50% and 30% down respectively. The wines do have wonderful flavours, are powerful and balanced and will be ones to buy up on. All other varieties had strong yields and equally impressive quality. A stunning year for Cabernet Sauvignon with a long ‘Indian Summer’ allowing for picking to take place with fine soft ripe tannins and low alcohols.

Appearance is pristine, a brilliant pale straw. Pure yet complex nose with fresh grapefruit, white nectarine and toasted brioche from the classy French oak. The nose is intense and sets you in the drivers seat for this powerful example of Medhurst Chardonnay. The small crop of 2022 packs a core of lime, nectarine and white flowers and some lovely tension from natural acids. The French oak spice framing the powerful finish with flavours lingering. A pleasure to drink this racy and complex wine now or will reward 8-10 years well cellared.

On the 2nd and 3rd March our grapes were handpicked from the low yielding middle and top part of our unique single site. The soil is more shallow, gravelly here and flavours are subtle, powerful and mineral/soil derived. After hand-picking, the grapes were cooled overnight then whole-bunch pressed the following morning. Pristine but very cloudy juice was then transferred with full solids to French oak barriques and puncheons (32% new). Indigenous fermentation in barrel lasted around one month and elevage in barrel 9 months. 20% of the blend was from the Mendoza clone grafted onto 23 year old Paulsen rootstocks in 2019, adding grapefruit and complexity. The wine was blended and bottled with minimal filtration on 13th of December 2022.

Ideal match with King George Whiting, homemade tartare, pommes dauphine