Pigface Chardonnay 2021
The Silverwood vineyard has been leased and managed by Kerri Greens since winter 2016. Established 1998 to 3.5 acres Chardonnay and 3 acres Pinot Noir. A further planting of 0.2acre of Pinot Nor (777) was taken out by Kerri Greens in 2017. Transformation from spur pruning to arch cane VSP was also undertaken, opening up the canopy to sunshine and airflow, reducing disease pressure. Silverwood Vineyard is run on sustainable principles, without irrigation, cover crops and organic fertiliser provide nutrition.
Aspect:Due North 2° slope – gentle
Soil: Grey clay-loam, nutrient poor
Clones: Pinot Noir MV6, Dijon 114, 115, 777
Chardonnay I10V1 & I10V5
Obscurity:Significant beehives onsite, a natural spring quenches this dryland site
Hand harvested over two picks March 4th and 18th, 3.9t/Ha
Whole bunch pressed on an extended press cycle, hard pressings left separate.
Juice slightly chilled and mixed before being transferred to barrel with full solids. Wild yeast fermentation began some days later, there was no addition of sulphur before fermentation.
Fermentation took place in 6x 225L old French barriques, 1x new 500L French Puncheon and 1x600L old French Puncheon
After 11 months in barrel on full solids the wine was carefully racked for the first time before being left to settle in tank for a further 4 weeks. There was no addition of Bentonite or any other fining agent, as with the Hickson (something in the air) there was a very small residual sugar so the decision was made to filter.
OHNE Gewürztraminer 2021
Gewürztraminer grapes sourced from the Vaughan family vineyard 100 Hunts in Tuerong. Harvested March 18th
Left on skins for a few hours – get that flavour – before being pressed on an extended press cycle, hard pressings left separate.
Juice slightly chilled and mixed before being carefully racked to barrel, minimal solids. Wild yeast fermentation began some days later, there was no addition of sulphur before fermentation.
Fermented in 2x old French puncheon and 1x barriques before being consolidated for maturation. Again, ferment was a long one with sulphur not added until early summer. Minimal batonage.
After 11 months in barrel on ferment lees the wine was carefully racked for the first time before being left to settle in tank for a further 4 weeks. Possibly a more traditional style than Kerri Greens past Gewürztraminers, 2.8g residual sugar, filtered wine.