VITICULTURE & WINEMAKING

Minimal intervention was deployed in growing the viognier and sauvignon blanc grapes to make this wine. The vines were not pruned, but their skirts were mechanically raised to reduce yield, improve airflow within the canopy and achieve a harvestable height. Some vines had 500 bunches before skirting, a high bunch number that reduced berry set and produced very open bunches. The grapes were left to their natural defences through a very dry April (just 4mm of rain). The important noble fungus infection occurred after 48mm of rain fell in May provoking the desirable slow steady botrytis infection unfolding until dry conditions in June.

Dolcino is a blend of these two aromatic varieties. The grapes were mechanically harvested, the sauvignon blanc on 6 June and the viognier on 13 June. Half of the grapes displayed the noble fungus infection, while the other grapes were still green.

The grapes were immediately pressed and the meagre juice settled and fermented with natural yeast. Thankfully these yeasts were capable of fermenting the high sugar grapes. The wine was fermented for six months in oak, 20% new and 80% old. The only addition to the wine was a little sulphur at bottling.

TASTING NOTES

FREEMAN Dolcino 2019, a ‘little sweetie’, displays characteristic spicy ginger notes underpinned with delicate herbal tones and citrus peel, complexed by hints of lime marmalade emanating from the botrytis. The palate is balanced and luscious with a long, lingering finish. In a word, yum!

Dolcino derives from the Italian meaning ‘little sticky’ – a dessert wine.

TASTING NOTES

Displays characteristic spicy ginger notes and delicate herbal and citrus peel, complexed by a hint of lime marmalade emanating from the botrytis. The palate is balanced and luscious with a long, lingering finish.

WINEMAKING

Almost an ice wine made with minimal intervention. The viognier and sauvignon blanc vines were trimmed by curious sheep, and developed even, open bunches. These grapes were left to their natural defences, allowing the noble botrytis infection to occur after late April rains (24mm). Slow steady development of the botrytis infection evolved in dry conditions into May.

The grapes were mechanically harvested – the viognier on 18 May and sauvignon blanc on 31 May. Half of the grapes displayed the noble fungus infection, while the other grapes were still green.

The grapes were immediately pressed and the meagre juice yield settled and fermented with wild yeast capable of converting high sugar levels. Fermented for six months in oak, 50% new and old with only a little sulphur added at bottling. (500ml)

Dolcino derives from the Italian meaning ‘little sticky’ – a dessert wine.

TASTING NOTES

Displays characteristic spicy ginger notes and delicate citrus peel, complexed by a hint of lime marmalade emanating from the naturally botrytised grapes. The palate is balanced and luscious with a long, lingering finish.

WINEMAKING

Almost an ice wine made with minimal intervention. The viognier vines were trimmed by curious sheep, and developed even, open bunches. These grapes were left to their natural defences, allowing the noble botrytis infection to occur after April rains, affecting 50% of the crop.

The grapes were mechanically harvested on 3 June at 5am when the temperature was -5C, nearly a natural ice wine.  The grapes were immediately pressed and the meagre juice yield settled and fermented with wild yeast capable of converting high sugar levels. Fermented for nine months in oak, 50% new and old with only a little sulphur added at bottling. (500ml)

Dolcino derives from the Italian meaning ‘little sticky’ – a dessert wine.

TASTING NOTES

Displays characteristic spicy ginger notes and delicate citrus peel, complexed by a hint of marmalade emanating from the naturally botrytised grapes. The palate is balanced and luscious with a long, lingering finish.

WINEMAKING

Almost an ice wine made with minimal intervention. The viognier vines were trimmed by curious sheep, and developed even, open bunches. These grapes were left to their natural defences, allowing the noble botrytis infection to occur after autumn rains, affecting 50% of the crop.

The grapes were mechanically harvested on 2 May at 5am when the temperature was -2.5C, nearly a natural ice wine.  The grapes were immediately pressed and the meagre juice yield settled and fermented with wild yeast capable of converting high sugar levels. Fermented for nine months in oak, 50% new and old with only a little sulphur added at bottling.

(500ml)

• BOUTIQUE WINE AWARDS 2016 DESSERT WINE TROPHY

• INTERNATIONAL SWEET WINE CHALLENGE 2015
• SWEET WINE OF THE YEAR 2015 

• BEST MATURE SWEET WINE TROPHY
• WINEWISE SMALL VIGNERON AWARDS

• 2014 BEST SWEET WHITE TROPHY
• WINEWISE CHAMPIONSHIP 2015

• BEST WHITE WINE TROPHY
• 2018 HILLTOPS WINE AWARDS

‘A superb Sauternes-style wine… It’s rich and full…with superb texture.‘

95 POINTS, HUON HOOKE, GOURMET TRAVELLER WINE

91 POINTS, WINE ADVOCATE