Funk is a pale orange with golden highlights. The wine was not filtered so has a fine and fluffy sediment. We recommend inverting the bottle to mix and thus allowing the sediment to contribute to the texture and experience of the wine. First sniff reveals roses and lychee with a backdrop of baked lemon tart. Texture was our aim and texture is the game as the wine swirls over the tongue and down to where it can do more good; the reward is rose water and fine green-tea-like tannins. This wine can be enjoyed with a wide range of foods – from rich crustaceans in cream to clean and crisp Vietnamese.
Tasting notes (PDF download)
2017 was a vintage slow to get out of the blocks. A cool and overcast spring meant slow ripening with amazing fruit flavours and zingy natural acids. Constant rain periods then meant everyone had to be on high alert for fungal diseases and picking was sometimes dictated by incoming rain events. Crop levels were up after perfect flowering conditions, but this meant some fruit needed to be thinned to maintain intense fruit and high quality. Like 2016 Riesling and Chardonnay were outstanding and the Frankland River reds enormous and juicy.
After first pressing the Gewurztraminer grapes for its aromatic juice, the skins were then reused and fermented with sparkling Chardonnay juice. The fermenting of white grape skins in white wine has ancient origins before people discovered ways to separate the clear juice thousands of years ago. The ferment started naturally and was treated like a red wine with gentle hand plunging 3 times a day in a small fermenter. The funk moved along at cellar temperature and was finished in a week or so. The wine sat on skins to continue to extract tannins and Gewurztraminer rose garden character. Pressing was a gentle affair with excess wines squeezed out using our hands.
Residual Sugar: <1g/L
Date picked: 21-25 h March 2017