Sinapius Clem Blanc 2016

Description

Vaughn Dell and Linda Morice purchased the tiny 2 hectare Golders Vineyard in Pipers River in 2005 and re-named it  Sinapius Vineyard. At the ripe old age of 24, Vaughn and Linda knew that their home state of Tasmania would provide Australia’s finest cool climate Pinot Noir and Chardonnay in the future. Originally planted 20 years ago to Chardonnay and Pinot Noir they have added two new sections with updated clones of both varieties, plus a little Grüner Veltliner to play around with. Both sections are ultra-close planted at 7700 and 10250 vines/ha respectively. The aim here is low bunch weights and yields per vine, like Burgundy, rather than tonnes per acre. Only perfectly ripe fruit is harvested with great care taken in the vineyard right down to removing the ‘ears’ from Pinot Noir bunches to ensure even ripeness.

Vaughn is a vigneron in the true sense doing all the work from pruning through to bottling with fanatical attention to detail. Production will not go beyond 1000 dozen, even with the sourcing of small parcels from other local vineyards that Vaughn leases and works himself.

From the winery:  The second release of our Estate Grown field blend comprising of: 50% Riesling, 30% Grüner Veltliner, 15% Pinot Gris, 3% Pinot Blanc, 2% Gewürztraminer.  Sourced from our close-planted vineyards (5208-7700 vines/ha).  Handpicked together at very low yields with intense concentration of flavours, the grapes were whole bunch pressed, with some parcels crushed and left on skins for 48 hours. The varieties were co-fermented with wild yeasts, and maturated in old 500 litre puncheons, and kept on lees for 5 months. 15% of the wine went through malolactic fermentation.

A complex wine, with aromatics of golden delicious apple, yellow peach, citrus with savoury notes of white pepper, celery and wet slate. The palate follows with Nashi pear, yellow peach, finger lime, and spice, complemented by creamy lees-derived texture, and refreshing natural acidity. Yum this is delightful!