Typical of this blend, pale in colour and with citrus, cut grass and intruiging spice flavours leaping from the glass. This is a vibrant, racy and extremely food friendly wine driven long by bracing acidity that is perfect for warm alfresco dining. Try with a creamy smoked salmon and dill pasta.

 

The Farm Hand wines are grown by the Grigoriou family, fourth-generation wine growers, from almost one hundred acres of Organic Vineyards in the Monash Valley of South Australia.

 

VINYARDS: The moderate, dry climate with very low rainfall during autumn and fertile soils are perfectly suited to Organic Viticulture. The well established vines (up to thirty years of age) are planted widely apart for airflow to minimise disease pressure and minimal drip irrigation  ensures low yielding fruit with rich flavours and varietal expressiveness

 

VINTAGE: 2020 had its challenges with a dry start and only a small portion of rain and with much of the country suffering drought conditions. The warm dry spell continued in December with some extreme hot temperature days recorded. Thankfully due to one of the coolest January’s on record the vines were able to re-address the balance. It was a late ripening year and yields were down but despite the challenges it will be another excellent vintage across South Australia.

 

WINEMAKING: Fruit is harvested during the early morning hours to retain freshness and partially whole bunch pressed. A fast and precise vinification in stainless steel with minimal oxygen contact maximises fruit expression and aromatics. A cool fermentation (15 to 18 degrees) is undertaken in stainless steel tanks before a short rest on lees prior to bottling. 

 

100%: Organic

Vegan

VARIETY: 65% Semillon, 35% Sauvignon Blanc

REGION: Monash Valley of South Australia

ALCOHOL: 11.5%

WINEMAKER: Con-Greg Grigoriou