The overwhelming floral and herbaceous notes are reminiscent of walking into a really amazing florist’s. There are also beguiling fruit notes of passionfruit, yellow peaches and caramelised pineapple and a sense of creamy vanilla. An orange sherbet bomb explodes and releases a wine with complex layered textures and flavours including a bouquet garni made from sage, oregano and thyme which entwines with fresh apricots and unripe white nectarines. The flavours linger on.
Sixmo is a single vineyard of Chardonnay (clone I10V1) sourced from Oakbank in the Adelaide Hills.
The grapes were crushed into a Sonoma Cast Stone egg for a wild yeast fermentation on skins. Once the primary fermentation had completed the egg was topped with wine from the same vineyard and left to macerate on skins for 6 months. During this period, we watched the wine develop into an amazing complex multi-layered Chardonnay that at 6 months on skins looked amazingly fresh and tight. It was at this point we decided to drain and gently press the skins. The resultant wine is Sixmo.
Why the egg: Fermentation creates currents that encourage the fermenting wine to move around. This occurs in all vessels, but it is most effective in an egg. The egg’s shape provides a smooth, continuous surface (without corners), which allows the wine to move more freely than it would in a traditional barrel or tank during fermentation. This constant movement allows complex flavours to develop through continuous contact with lees – much like batonnage or lees stirring.
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