At release, the wine is a youthful pale straw colour with vibrant green hue to the edges.
The wine has ripe white peach aromas along with hints of tropical fruit and subtle creamy oak. Enticing sweet spice and savoury cashew nut from the French oak add complexity to the bouquet.
The growing season was characterised as warm and dry for vintage 2018, the only year in recent times warmer was 2016, which produced some excellent, award-winning wines. One of the great things about this vintage, though, was that we avoided any major heatwaves during vintage which can be very damaging and so to that end, vintage was relatively calm and controlled. Overall, our winemaking team are very excited about the quality of the wines from this vintage. In terms of the white varieties, these wines are highly aromatic with very pure and distinct varietal characters.
The oak regime employed for this wine is 80% new & 20% 1 year old French oak (tight-grained which is air seasoned for 3 years), sourced from Louis Latour, a specialist Burgundian supplier. After 10 months of oak maturation, then minimal fining and filtration, the wine was bottled.
Crafted for immediate enjoyment but will cellar over a medium term under ideal conditions.
This is the sort of mid-weighted have-the-cake-and-eat-it-too style done very well. In other words, a reductive flintiness provides tension to an expansive mid-palate marked by stone and tropical fruit scents, all bound by a sash of high quality oak (80% new, Louis Latour). Flavour and edginess wrapped into one. Poise and length, both.
St. Andrews is only released in the best vintages. It's powerful yet restrained at the same time. Plenty of stone fruit flavours and a lovely nuttiness too. Drink it with fish and pasta tray bakes, Christmas turkey.