• Medium-dry style
• Stonefruit
• Floral notes
• Rich & vibrant

"Pure and fresh, quite floral to begin with then aromas of fresh red and green apple, a lite mandarin, tangelo and lime-flower scent adds lift and distinctiveness. Off-dry with immediately contrasting acidity then flavours of citrus and tree fruits to reflect the nose. Acidity layers in the texture and contrast to the sweetness. Balanced, refreshing and well made. Drink now and through 2028+" Cameron Douglas MS, Mar 2021

On the nose, kumquat, stonefruit and floral notes. A rich and vibrant wine with drive.

2020 set a new benchmark for challenges: disease pressure, rain and cold weather during flowering and fruitset led to in bunch variability. It was the coldest year since 2005. A protracted veraison and long ripening phase kept us on the back foot — the one bonus being how clean and tasty the fruit was! COVID-19 lockdown arrived with our first day of harvest. Even with all that adversity, the small berries were bursting with flavour and acidity.

The fruit was destemmed and pressed to tank where it settled for a week, before racking slightly cloudy for ferment. The wine was fermented with indigenous yeasts, stopping naturally with 30g/L of residual sugar. Bottled unfined but filtered in October.

The elements needed to craft a Dicey wine are the vineyard plus heat, rain, wind. The precise amounts of each vary from year to year. The grapes endure the fury of nature and then we harvest them by hand. Swansong. Black Rabbit. Inlet. Each vineyard has its own essence. We take the grapes that hold this essence and make single vineyard wines. Last of all, we choose a small number of barrels from each vineyard that are their truest expression and create a composition. An ode to the year. It’s simple. We bottle time.