Budenberg Vineyard is owned by Ian and Rosie Budenberg and farmed by Mark Whisson.
Site location: Piccadilly Valley – Adelaide Hills
Map coordinates: -34.97274,138.744384
Clones: Majority 114 & 115, 1 row of MV6
Elevation: 540 meters
Soil: Clay loam and shale with a mix of large pieces ironstone, blue stone and some quartz. An incredibly steep and rocky site.
Aspect: East facing
Rows: 19, 37-44, 66-69, 74-76.
Harvest: 4th April 2014
Hand-picked and destemmed to an open-top fermenter with 20% whole bunches, followed by a 5 day cold soak prior to fermentation.
Gently hand plunged twice daily, with the ferment temperature peaking at 30°C.
Pressed directly to oak for 10 months maturation, 100% French, 30% new oak, lees stirred in oak for 2 months.
Unfined, unfiltered and vegan.
Bottled 2nd February 2015 – 1,110 bottles, 92 doz
If you could squeeze wine from a stone this is how it would taste. The weighty ironstone yields a slaty mineral palate, with burst of raspberry, rhubarb and blood plum. From the clay soils, warm flavours of cinnamon and blackberries. Close your eyes and sense the forest surrounds.
Drinking... Ready for drinking upon release or cellar to 2025.
Alcohol 13.5% alc/vol
94 points - James Halliday, Halliday Wine Companion
94 points - Campbell Mattinson, The Wine Front