Tasting Notes
Savagnin is whole bunch pressed and left to settle in tank overnight. Racked to terracotta egg on fine lees and left to ferment. Once primary fermentation is complete it is topped up and left to age for 18 months. Very little oxygen transfer in these vessels. Salty and saline. Ripe and bountiful primary fruit coupled with bracing acidity. Will develop over time. - Winemaker Note
James Madden is a friend and a hell of a personality. His wines aren't much different really... The vineyards are all farmed organically in McLaren Vale and the Adelaide Hills (some by James himself) and a bare minimum is done to interfere with the wines natural course. No additions, no subtractions, just fermented juice. James comes from a hospitality background where he worked all over the country running bars and restaurants until he caught the winemaking bug like so many of us. He is pretty much self taught but does pull knowledge from his handful of vintages with James Erskine (Jauma), Alex Schulkin (The Other Right) and Anton von Klopper (Lucy Margaux). I have lots of love for these wines and I can't wait to see the journey James takes us on. - Chris L
| Product Type | Wine White Other Varietals & Blends |
| Volume | 750ml |
| Country | Australia |
| Region | South Australia |
| Sub Region | McLaren Vale |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |