“I first tasted Assyrtiko in August 2006 while on holiday with my wife Sue on the Greek island of Santorini, birthplace of the Assyrtiko grape variety. The crisp, acidic qualities reminded me of our Clare Valley Rieslings and yet it was a flavour I had not experienced before. Intrigued with this newfound variety, I began the process of importing cuttings into Australia through quarantine.
In August 2012 we planted Australia’s first Assyrtiko at our Lodge Hill Vineyard, a special and unique site treasured by my family and suited to this variety. Our Assyrtiko journey has been fascinating and has enabled us to produce a wine which, I believe, is a true expression of the variety. I hope you find the flavours as interesting as I did in 2006.”
-Peter Barry, Third Generation Family Winemaker.
Hand-picked, destemmed, 90% cool-fermented in stainless steel, 10% in barrel. Very intelligent winemaking invests the wine with firm acidity creating texture and structure. Clingstone peach fruit demands to be appreciated as it wraps itself around the lemon curd acidity. Drink to 2030, 94 Points. James Halliday's Wine Companion