Bringing together Colbinabbin Fiano (Chalmers Vineyard) , whole bunch pressed and fermented in tank, with Redesdale Vermentino (Farmersmith Estate), fermented on skins for 4 days then pressed to tank. All in stainless steel, all native yeasts, very little oxygen and an extended maturation on lees with a small addition of sulphur prior to bottling.
Patsy is savoury, lean, crisp and textural - something to share with friends on hot days and have a good time. Not for inspiring endless critique and considered evaluation…just a nice summer drink, so relax and take off your shoes.
- Tim Shoal (Winemaker)