Patsy is made for summer; fresh, lean acidity balanced with ripe primary fruit, subtle white pepper and texture born from extended time on lees. Bringing together Merebein Fiano (Chalmers), destemmed and fermented in tank, with Colbinabbin Fiano (Chalmers) , whole bunch pressed and fermented in tank and finally Redesdale Vermentino (Ruperts Ridge) that 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 of your shoes.