Description
Gimme Some Skin is “winemaking on the fly” – half of the block from our Yarra Valley vineyard was picked early, when sugar levels were low but natural acidity was high.
This was made conventionally; pressed to tank for cool fermentation to retain freshness and a racy, natural acidity.
The other half of the block was picked later with lots of apricot and paw paw flavours, left on skins for 48 hours then pressed to tank for fermentation.
The two batches were combined then matured in old oak barrels for 6 months to clean up some of the aromatics and for better integration of tannin.
By combining the two picks we have the best of both worlds: beautifully clean and pristine viognier aromatics of orchard fruits, paw paw & ginger, together with savoury, moreish phenolics and a fine acid backbone avoiding any of the heavy, oily warmth that can be the bane of this variety.
We reckon this wine likes spice! Think middle eastern dishes like Syrian chicken or Asian dishes such as lemongrass & chilli chicken.
If spice isn’t your thing, grab a lobster roll or a serve of grilled prawns straight off the bbq!
Size: Each
