grüner veltliner.
zesty. bright. textural. kind of like a spicy riesling.
in Mike Bennie’s words…
“Bloomfield is the exciting new project from Lauren Hansen, the winemaker from Penley Estate. This is called a side project, but it feels decidedly more serious than that. There’s a good dose of fun, experimentation and winemaking nous across this project. One to watch, and then some.
This is delicious. It ends up in that wonderful territory of ‘salty, textural white wines’ with its crunch of green pear, lively dose of brine and crushed granite minerality, shows off the pleasing bitterness of cumquat and preserved lemon, has some salt bush and alpine herb notes (if not a touch of white vermouth character pleasingly there). The texture has good grip and refreshment factor overall. It’s a winner of a drink, distinct, interesting, delicious.”
some winemaking nerdy things:
100 doz made. teeny production. grown in Mount Benson by someone with purple hair (IYKYK). transported by someone with no hair and a propensity for flat tyres (Hi JR!). Half of the fruit was whole bunch pressed to tank for a crisp clean aromatic profile and all the juicy citrus fruits. The other half stayed on skins for 7 days with some light stomping to really get all the delicious texture and flavour from the skins before pressing to old french oak to add another layer of flavour and texture. Blended, bottled, labelled, and ready for your enjoyment. x Lauren
grüner veltliner.
zesty. bright. textural. kind of like a spicy riesling.
in Mike Bennie’s words…
“Bloomfield is the exciting new project from Lauren Hansen, the winemaker from Penley Estate. This is called a side project, but it feels decidedly more serious than that. There’s a good dose of fun, experimentation and winemaking nous across this project. One to watch, and then some.
This is delicious. It ends up in that wonderful territory of ‘salty, textural white wines’ with its crunch of green pear, lively dose of brine and crushed granite minerality, shows off the pleasing bitterness of cumquat and preserved lemon, has some salt bush and alpine herb notes (if not a touch of white vermouth character pleasingly there). The texture has good grip and refreshment factor overall. It’s a winner of a drink, distinct, interesting, delicious.”
some winemaking nerdy things:
100 doz made. teeny production. grown in Mount Benson by someone with purple hair (IYKYK). transported by someone with no hair and a propensity for flat tyres (Hi JR!). Half of the fruit was whole bunch pressed to tank for a crisp clean aromatic profile and all the juicy citrus fruits. The other half stayed on skins for 7 days with some light stomping to really get all the delicious texture and flavour from the skins before pressing to old french oak to add another layer of flavour and texture. Blended, bottled, labelled, and ready for your enjoyment. x Lauren
