Mandarin
"Mandarin" spends over six months on skins, soaking up colour, flavour and character – but never getting heavy. The result is all gentle grip and sunny citrus, like mandarins, apricots and orange blossom wrapped up in an easy flow. A textured white for long tables, seafood feasts, and golden evenings.
Mandarin
We use only the best-suited varieties to make Mandarin, also choosing to highlight a particular vineyard in a year that produces incredible balance of ripeness and freshness. Making an orange wine with such extended skin maceration requires very high quality fruit, this is why it changes each year. This balance is important - skins and seeds need to have a certain level of ripeness to avoid undesirable green and overly spicy notes, while acidity is needed to retain drinkability.
Each year the process in the same - white grapes are hand destemmed and meticulously sorted removing any damaged berries and leaves. The berries are left in a combination of stainless tank and amphora for a lengthy 6 months, during which we don’t aggressively work the must, a low and slow maceration is the vibe. After this time they are gently basket pressed and the pressed juice rests in old French oak before being bottled the following vintage.
Shop "Mandarin" current release here
No added sulphites
Vegan friendly
Gluten free
2023 – Greco, Vermentino
Riverland
Warmer climate, luscious fruit expression with lemon acidity and an iced-tea tannin from the Greco. Dark orange in colour.
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2022 – Sauvignon Blanc, Chardonnay
Hilltops, New South Wales
Cool climate in a particularly cool dry year. Neither variety give much colour despite the time on skins, a tight and lean wine when first bottled its now darkened and come out of it's shell.
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2021 – Chardonnay, Pinot Gris
Southern Highlands, New South Wales
Very cool climate in the first wet year after a decade of drought. Herbal aniseed and woody notes to it, drinking now with a beautiful smoothed tannin profile.
Mike Bennie, The Wine Front, 94 points
Succulent, finely wrought orange wine of delicate yet firm ropes of tannins, ginger spice, dried mixed peel characters and a building swish of fine, lacy tannins. It’s bright and juicy too, brisk with tangy acidity, shows a cool refrain of grapefruit-meets-blood orange juicyiness and finishes chalky and pucker, yet fine. Sheesh, this drinks great.
Shanteh Wale, Winepilot, 91 points
Satsuma plum meets redcurrant and dried vine leaf. There is caper leaf, lavender and dried thyme. Morello cherries and pomegranate juice. A slight chill suits but don’t go too far and miss the nuances of which there are plenty.
Tony Peters, Words from a Wineglass
This family are hiding nothing when it comes to their principles, their winemaking, and their winemaking principles, it is quite refreshing. They have every reason to stand tall beside their wines and marvel at their excellence. Nicely done indeed and thank you.
"Shows a cool refrain of grapefruit-meets-blood orange juicyiness and finishes chalky and pucker, yet fine. Sheesh, this drinks great."
Mike Bennie, The Wine Front
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