Boomtown White 2016

Tasting Notes

The aromatics are reminiscent of the months form July through December. Green grasses turning just yellow, and early spring natives. The ground is still moist here. The smells of the earth are layered. Decomposed granite from outside Tooborac, weathered granite interlaced with clay atop Mt Alexander, quartz rich alluvial soils from west of Avoca. On the palate the wine is August through January; late winter dill and pear, fresh mint, sweet acidic pomegranate, early summer yellow flesh peach. Tensile energy owes to the mineral soils and careful management at the press and during ferment. The parcels of fruit consisted of Riesling, Pinot Gris, Viognier and Sauvignon Blanc. This is a wine fermented over several weeks, in a single tank, slowly topped with new juice as the vineyards became ripe. This ferment method lead to wonderful integration of the parcels and length on the palate. Riesling was 50% destemmed and cold soaked overnight, with the other half whole bunch pressed. Pinot Gris was destemmed pressed with an early press cut. Viognier was whole bunch pressed. Sauvignon Blanc saw 15% skin contact for eight days. - Winery Note