Why we like it
Good intentions grow their grapes on the mineral charged, volcanic soil of mount Gambier (one of Australia’s youngest volcanoes). Utilising a minimal intervention approach they are producing some extremely interesting wines are are definitely someone to keep a sharp eye out for.
The grapes were fermented in stainless steel before being transferred to old french barriques. Left on barrel for 15 months and rested in bottle for another 4 months. It is chalky, oxidative, and rich in minerality, with acidity to die for.
The nose is earthy and rustic, with ripe tangerine, cantelope, and dusty chalk, and the palate has a rich, creamy texture with a vein of bright acidity keeping the wine in balance, followed by a long stony finish.