We seem to have sorted out Marsanne here at Piggs Peake. Having made the first three and experimented with time of picking, oak usage, fermentation regimes we have decided on a style. The 2007 is basically a carbon copy of the 2004 and is the style we will be emulating from now on. The fruit was handpicked at 12.5 Be, crushed with only the first 500L of the juice being taken and then fermented cold. At 3.5 Be about 30% of the wine was transferred to brand new Russian oak to finish ferment. Both the oaked and the unoaked components were then left on lees for 8 weeks prior to blending, fining and bottling.

The wine has a toasty, floral, tinned pears nose with a palate that is gripping and savoury like a red.

This is a great food wine (I hate that expression, people often use it when a wine is crap) which really comes into its own when the BBQ prawns come out. This wine will age gracefully over the next 10 years and beyond.