Tillie J Aligote 2024

Aligote has become trendy, presumably because in Burgundy at least, it’s hard to tell the difference with chardonnay and they are invariably cheaper. Ironically, I find it’s more varietal in Australia, being more linear than chardonnay and fine boned. Tillie J’s is remarkable, a shock really, it’s just so damn good and so damn cheap! Intense like riesling, with lemon, rock melon, salts, oyster shell, citrus blossom and crunchy flecked pastry. The acidity, all natural, is pretty massive, yet the fruit is in lock step the whole way. Awesome wine. Waters Wine Co

A bright and lively bouquet with hints of zesty lemon rind and jasmine interlaced with delicate toasty oak. Persistent concentration on the palate. Lemon curd, acidity is salivating and moreish with a nutty biscuit pie crust finish. Winemaker’s Notes

The special wine was crafted from one of a very small handful of known growers in Australia working with this variety. Situated in Whitfield, King Valley at the foothills of the Victorian Alps at approximately 250-350 m ASL. The clone remains unknown.

Hand picked and whole bunch pressed, the juice was settled in tank then transferred with a generous amount of solids for primary fermentation to french oak barriques of which 15% is new rest then a combination of seasoned french oak and stainless steel barriques. Inoculated with two different stains is yeast to promote a complimentary aromatic profile. After primary fermentation was complete the wine was then stirred, topped with extra chardonnay lees and a small addition of sulphur was made. No secondary fermentation took place. The barrels then underwent Bâtonnage every 4 to 6 weeks and 9 months maturation on full yeast lees before being blended, stabilized, minimally fined, filtered and bottled. The wine is vegan.