The Alices is our largest vineyard, being 15 acres, and is named after Annabelle’s mother and Michael’s favourite aunty, both of whom were named Alice. The vineyard is on our Radford Road property and the vines were planted in 1997, and like all the other wines, the grapes are kept separate to produce a single estate wine. The vines crop at 1.5 to 2.0 tonnes per acre and as with all our vineyards the grapes are picked and kept separate to produce a single estate wine. They are picked on phenological ripeness and flavour at a baume range of 14 to 16º. This baume sometimes produces a naturally occurring high alcohol, although this will depend on seasonal conditions.
The grapes are fermented in large, shallow open masonry fermenters, pumped over, chilled and pressed through a basket press. It is then racked into barrels to undergo natural MLF, keeping the free run and pressings separate to be blended back together prior to bottling. The wine is pumped into seasoned American hogsheads with a small percentage going into new oak barrels. It is then left to mature for approximately 27 months, and is usually not filtered or fined prior to bottling.
A wine of great flavour and depth with an abundance of fruit, currants, raspberry and juniper, wrapped in a mild oaky finish.
Tasting notes by Philip White on each vintage are available on the Home page in the timeline.Testimonials