A wine of great exuberance and individual poise with a multitude of aromas and flavours. On the nose, aromas of white nectarine, pawpaw, kiwifruit and yuzu lift intensely out of the glass. The palate has a mouthwatering and bright entry, underpinned by flavours of green nectarine, dragon fruit, crab apple, yuzu and kiwifruit. A symphony of primary fruit expression, yet all the traits of the noblest of wines: persistence, depth and complexity. This wine will reward adventurous food pairings: Lemon infused angel hair pasta with crème fraîche, watercress and trout roe.
ALC/VOL: 12.8% pH: 3.17 TA: 8.48 g/L.
VEGAN FRIENDLY.
AGEING GRACEFULLY: up to 15 years.
All information relates to the current vintage – if you require information on a previous vintage please contact us via wineclub@gapstedestate.com.au
SINGLE VINEYARD
Vitis Vineyard (-36.858222, 145.095779)
Vitis Vineyard was established in 1969 by the Shelmerdine family in the Nagambie Lakes subregion of the Goulburn Valley wine region. The vineyard is still owned and operated by the next generations of the Shelmerdine family who have been in viticulture for over 50 years. Taking enormous pride in best viticultural practices, the Shelmerdine family oversee the production of the highest quality fruit.
Our Valley Selection range of small batch wines are created from parcels of fruit carefully selected by our winemakers from a single vineyard. The wines explore the individuality of each variety and our expression of wine styles, while reflecting the unique region in which they are grown. Each bottle captures the essence of the growing season and the vineyard, nurtured by our growers, and then passionately crafted by our winemakers into remarkable and age-worthy wines.
THE WINEMAKING
The grapes were harvested at the summit of ripeness and brought into the winery in the cold of the morning, preserving the full array of Arinto’s exciting personality. They were crushed and only the free run portion was kept for our Valley Selection wine. The free run displays the purity of the variety without any of the interference from the skins. The wine was fermented as clear juice with a yeast selected to respect varietal expression. The juice was fermented steadily at between 13 - 14°C for four weeks and then it was allowed to finish naturally. The wine was lees stirred to add weight to the wine and to soothe the wines exhilarating natural acidity. After 8 months, the wine was prepared for bottling and bottled on the eve of the next harvest.
THE VINTAGE
A cold wet start to the growing season proved challenging in the vineyards with fruit set and ultimately yields lower than average. Summer began with high humidity, but during the ripening period became stable and dry. A balanced and even development of aromas and flavour occurred with fine natural acidity retained across our white varieties. While the quantity of grapes was down in 2024, quality was fantastic.
