Brothers Damon & Jono Koerner spent many years learning the art of growing top quality grapes from their parents. And their travels around Europe, visiting fellow winemakers in France and Italy, have helped them develop a preference for fresh, unoaked styles of red and Mediterranean whites. It's these Mediterranean varieties that really stand out on their Gullyview vineyard, which has been in their family for nearly forty years. The two brothers have also pioneered the use of ceramic eggs for fermentation, and are always striving to experiment while making naturally delicious, show-stopping wines.
Numerous batches sourced from Vivian, Attunga and Bass Hill vineyards. All fruit was fermented with indigenous yeast in open-fermenters (50% as whole berries) and hand plunged once or twice a day. Time on skins generally lasted two weeks before being pressed, settled in tank for a few days and then racked to ceramic egg or old oak, where it matured for 3 months. The wine was then blended to tank where it sat on fine lees for a further 9 months, then racked to stainless steel tank for another 3 months. At this point a small sulphur addition was made and the wine was bottled without fining or filtration.
It's juicy, sappy and textural. Red cherry fruit and lovely weight, showing hints of spice and real floral lift. Pure, refreshing and delicious. As the brothers say, "Bordeaux varieties (generally) made in a Loire style - vibrant, bright fruits and soft tannins!"
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