Lola

2021 Tasting Notes

Varietal/s: Semillon 66%, Clairette 15%, Ugni Blanc 12%, Vermentino 7%
GI: Barossa Valley
Alcohol: 13.5%
pH: 3.31
TA: 5.3 g/L
Residual Sugar:  0.72 g/L

Vinification:

All fruit was hand harvested and chilled overnight prior to crushing and spent 6 hours on skins before pressing. Juice was settled over night prior to fermentation with indigenous yeasts in a combination of stainless steel and seasoned French oak. The young wine rested on full lees for 8 months prior to bottling, with no malo-lactic fermentation occurring.

Growing Season:

Quality is exceptional across the varieties and styles from 2021. Reds have intense, rich, and balanced flavours and colours; whites have lovely aromatics, finesse, and great natural acidity. A vintage for now and the long term.

With relatively good rainfall in Autumn, and again towards the end of Spring, soil moisture was generally at good levels going into Summer. This, along with reasonably cool summer temperatures, meant the vines were healthy; a good number of bunches set, and berry size remained at optimum levels for high quality wine grape growing.

2020 Tasting Notes

Varietal/s: Semillon, Clairette, Ugni Blanc
GI: Barossa Valley
Alcohol: 12.6%
pH: 3.32
TA: 5.2 g/L
Residual Sugar:  0.78 g/L

Vinification:

All fruit was hand harvested and chilled overnight prior to crushing and spent 6 hours on skins before pressing. Juice was settled over night prior to fermentation with indigenous yeasts in a combination of stainless steel and seasoned French oak. The young wine rested on full lees for 8 months prior to bottling, with no malo-lactic fermentation occurring.

Growing Season:

The 2020 growing season and vintage conditions can be surmised as dry and low yielding. Winter and spring rainfall was well below average and turbulent weather during the spring and early summer, particularly during the flowering period, further reduced the potential yield of the harvest. Weather over the harvest period was mild and very dry with yields being typically around 50% of what may be considered average.

Tasting Notes:

Brilliant pale straw, delicately aromatic with ripe lemon, grapefruit, smoked almond, and fresh hay notes. Fresh and concentrated palate of ripe lemon rind and grapefruit, finishing with the feel of creamy milk and river stones.

2018 Tasting Notes

Barossa Valley   – Semillon 64%  Clairette  20%  Ugni blanc 16% 

Semillon is the heart of the blend in 2018 Lola. It has been grown in the Barossa Valley since the 1850’s, self-evident proof of its suitability to grow in the local soils with the local climate.  Three old Semillon vineyards are used in Lola,  being 60, 70 and 90 years old.

Clairette is a relative new comer to the valley and shows great potential, the berries are tough, easily coping with the warm dusty winds of the Barossan summers – and being a late ripener is acid retentive and holds its freshness.

The two Ugni blanc vineyards are 70 and 110 years of age.   Ugni’s strengths are its acid balance, complex herbal aromatics and supple structure.

Low yields, thoughtfully managed vineyards and precise timing of harvesting is essential in regions with warmer climates to deliver wines with freshness and vitality and we spend considerable time in the vineyards tracking their progress throughout the season.

Vinifications in 2018 were relatively simple.  All parcels were hand harvested, bunches chilled prior to crushing and macerations varied from 2-24 hours prior to pressing.  All fermentations were conducted with indigenous yeasts in a combination of old French oak barriques, puncheons and stainless steel tanks.  Approximately 20% also underwent natural malolactic fermentation.  Components were matured sur lie for 10 months prior to bottling.

2017 Tasting Notes

In 2017 the growing season rolled out softly and evenly – no heat waves, no untimely rain, bush fires or locust plagues……. and delivered wines with bright fruit, freshness and pleasing natural balance.

Blended from old vine Semillon (58%), Vermentino (25%) and Clairette (17%) parcels all hand harvested from four different vineyards in the Barossa Valley, with varying soil types ranging from ironstone shot red clay and deep alluvial loams to classic red clay over limestone terra rossa.

Chilled fruit was macerated for up to 2 days prior to fermentation in a combination of old French oak barriques, puncheons and stainless steel.

Bottled without filtration after 8 months on full lees.

2016 Tasting Notes

Ugni blanc is the heart of the blend in 2016 Lola. It has been grown in the Barossa Valley since the 1850’s, self evident proof of its suitability to grow in the local soils with the local climate. The two Ugni blanc vineyards that provide the core of Lola are 70 and 110 years of age. Ugni’s strengths are its acid balance, complex herbal aromatics and supple structure. The Clairette, Viognier Muscat-a-petit Grain and Riesling contribute texture, flesh and floral aromatics. Low yields, thoughtfully managed vineyards and precise timing of harvesting is essential in regions with warmer climates to deliver wines with freshness and vitality and we spend considerable time in the vineyards tracking their progress throughout the season.

Vinification of the different vineyards vary. Portions of Ugni blanc underwent full carbonic maceration, Riesling was fermented and macerated on skins for 3 months whilst the other portions of the harvest were handled more conventionally. All fermentations were conducted with indigenous yeasts, approximately 20% also underwent natural malolactic fermentation.

Components were matured sur lie prior to bottling after 9 months without filtration.

2015 Tasting Notes

Semillon and Ugni Blanc have been grown in the Barossa Valley since the 1850’s, self evident proof of the suitability of these varieties to the soils and climate of the Barossa Valley. The vineyards that provide the core of Lola, Ugni blanc and Semillon,are 65, 70 and 110 years of age. Their strengths are their high natural acids, complex yet subtle herbal aromatics and fine structures. The Viognier and Muscat-a-petit Grain contribute texture, flesh and floral aromatics.

Low yields, thoughtfully managed vineyards and precise timing of harvesting is essential in regions with warmer climates to deliver wines with freshness and verve.

All parcels of fruit were hand harvested separately and chilled prior to handling. Grapes were crushed and macerated on stems and skins for between 4 and 10 hours prior to pressing. Pressings are retained and utilized in the final blend. Juices were only roughly settled prior to fermentation in both stainless steel (approximately 70%) and old wood (30%). All fermentations were conducted with indigenous yeasts, approximately 20% also underwent natural malolactic fermentation.

Components were matured sur lie prior to bottling after 9 months without filtration.