Hip Little Sister Amber
Sometimes old is the new new.
With Amber we are drawing on some of the very oldest wine making techniques – a wine made from white grapes, fermented on skins like you would for a red, left to macerate for the winter, then pressed the following spring. No fining, no filtering. The result is a complex and textured wine, naturally cloudy, with body, and plenty of soul.
Colour: Cloudy amber.
Bouquet: Watermelon and mandarin zest.
Palate: Floral, white peach, apple, honey, resinous herbs, and a nutty tartness. Medium body and smooth tannins.
Food Match: Think of it like a red – try with roast lamb with rosemary.
Cellaring: Drink now, or cellar up to 3 years.
Viticulturists and winemakers: Katherine Jacobs and Jeremy Corban.
9 April 2021.
Brix at harvest:
50% whole bunch pressed juice, 50% destemmed and crushed fruit.
Wild ferment over 4 weeks.
180 days on skins, then pressed and settled. No filtering, no fining.
Wine analysis at bottling:
alc – 13%
free SO2 – zero