In 2006, while holidaying in Greece, Peter and Sue Barry first tried Assyrtiko in a restaurant in Santorini. Peter was impressed by its fresh, crisp, mineral and saline qualities. He thought Assyrtiko's ability to thrive in a warm, dry environment would make it ideal for planting in the Clare Valley. Assyrtiko has distinct flavours, and provides a true expression of terroir in a similar way to the family's site specific Rieslings. A fresh, crisp, and dry wine with saline characters. A portion of Assyrtiko is fermented in oak and aged on lees adding texture and complexity to the wine.
Vineyard: Lodge Hill Vineyard
Elevation: 497metres Rainfall: 580mm/year Soil: 0-40cm; brown loamy topsoil with a thin calcrete duri crust underlain by pale grey-green weathered siltstone and clays. 40-112cm; some grey calcerous stiltstone with a high carbonate content.
Brown loam over slate and rock.
Hand picked and sorted. 90% of the Assyrtiko is fermented in stainless steel, while 10% is fermented in neutral French oak barrels. Both parcels are matured for 3 months on lees before blending, adding texture and complexity to the final wine.
Matured for 3 months on lees before blending, adding texture and complexity to the final wine.