On skins for 15 days, with a fermentation lasting 9 days. The fruit was handpicked and destemmed only, while the must had no acid adjustment and went through with a wild fermentation. Upon pressing, both the free run and pressings were combined and after racking off gross lees, the wine was matured in two 2-year-old French barriques. The 2021 vintage was cool and dry and the wine had a certain subtlety about it, so it was French oak all the way! After spending 11 months in oak, the wine was lightly fined and bottled unfiltered.
Latest Reviews
"Tatachilla fruit, hand-picked and extracted for 18 days, inclusive of fermentation time in two barriques (one used French and the other, used American). Pressings and free-run juice combined. Opaque. Mighty, yet so fresh and glorious with beautiful length that this stereotype-shattering wine is riveting. The extraction is beautifully controlled, giving the wine a freshness without vacuity, structure and herbal intrigue without dryness. Glorious, chewy, grape-pulpy tannins. Dill pickle, purple and blue fruits, aniseed and a bouquet of purple flowers at the finale, as if to say, 'Thanks for hanging in there. It was worth it, wasn't it?!' Drink or hold. Screw cap." 95/100 Ned Goodwin, MW, James Suckling Wine
"There’s not a huge amount of this wonderful Georgian grape grown in Australia, so the Pedra Branca Saperavi is a great example of what can be achieved from it, and it was the highlight of the six wines tasted, for many reasons. Not only was it superb straight out of the bottle, it was even better on the second night, still retaining its freshness of fruit but also gaining some more depth after breathing. The nose leads with succulent notes of mulberry, boysenberry, blackberry, raspberry, and cinnamon, and some subtle oak. It’s silky and smooth on the palate, almost mouth-watering, with a core of fruit sweetness, and the cinnamon moves towards rich baking spices on the second night. A truly breathtaking wine" 95/100 Brendan Black Wine Pilot