J.E Altus 2007

A wine inspired by the traditional Tuscan Vin Santo and made by first dehydrating the grapes on racks before pressing.  Fermented in barrel with a large ullage and no topping. A delicious oxidative style dessert wine.  Made predominantly from Pink Semillon grapes hand harvested from a certified organic vineyard on the Willunga Hills.  The small quantity we grow of Geturtztraminer and Pinot Gris have also been included.

TASTING NOTES
Tea in colour.   Apricots, brazil nut and star anise on the nose.  Biscotti, caramel, quince and rosewater to taste.  A concentrated, slightly oily palate with the sweetness being deliciously balanced by soft drying tannins.  A seductive and quite unique dessert wine.

WINEMAKING NOTES
Fruit was first dehydrated on racks for 4 weeks, then crushed and the juice put in to barrel.  Traditionally at this point, the bung is cemented in, no topping is allowed and the wine is left for 4 years to ferment and mature.  A wine of the saints!

Wild fermentation, no enzymes, oxidative handling prefermentation, spontaneous malolactic fermentation, no temperature control.  No fining.  Estate bottled.

VINTAGE NOTES
The 2007 vintage is unforgettable to say the least starting with frost and little winter rain, followed by intense heat and drought across southern Australia… little did we expect it wouldn’t be the only season like it.  Like white Semillon, the vines carried a healthy crop of fruit, regardless of the season, and the sprawling canopy sheltered the grapes from potential sunburn.   Hand picked by our own team and brought back to dehydrate on racks.

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