Originating from the Piedmont Region in Italy, Arneis, or ‘little rascal’ was introduced to me by Mark Bartholomaeus, who was having a crack at growing this variety on his home block in Eden Valley. We’ve been playing with it since 2019 and happily, the result is pretty bloody good!

Six Bottle Case $180 | Dozen Price $342

Download Tasting Note

Production:

1.1t from Mark Bartholomaeus’ Eden Valley Vineyard.

Total production – 1000 bottles.

Colour:

Very Bright light new straw with hints of pale apple green.

Nose:

Nashi Pear, White Peach and hints of citrus counterpointed with an under tow of tropical fruit opulence over gentle yeast and oak complexity.

Palate:

A cracking mouthful of GETITINDIA!!! Kicking off this tasteorama is a central core of white peach, Nashi pear and a cheeky hint of citrus. The Autumnal tour-de-force of fruit is magnificently framed with the gentle ‘textural’ grip of carefully curated tannins from both skin and seriously well seasoned French oak. The richness of the fruit is offset by wonderfully balanced acid that keeps the palate lingering till dawn.

Philosophy:

I love having the opportunity to have a crack at a new variety. Mark Bartholomaeus (who grows the High Eden Riesling for our Eden Edge) introduced me to Arneis a few years ago with three quarters of a tonne he wanted me to have a go at. To be honest, although Id heard of the variety, I really knew bugger all about it. Good old professor internet quickly bought me a modicum of understanding and led me to believe we could make a decent fist of it. Turns out it was bloody good! 2023, in what is rapidly being recognised as a quintessential white year has elevated our expression of Arneis to the next level! Drawing from my Chardonnay toolbox, we destemmed the fruit through the rollers and drained the free run though the basket press cage. The Arneis was then pressed off overnight with the pressings immediately being mixed with the free fun. The cool juice was filled to seasoned French oak hogsheads and allowed to start fermentation without inoculation. After it started ticking, it was placed in the cold room and allowed to slowly ferment for just over 4 months. Once primary fermentation was complete it rested on full lees to build texture for another 8 months before bottling in early 2024. Six months in bottle has brought the wine together and allowed the fresh peachy fruit to shine through. Cheers and Enjoy!

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