LAS Vino is the creation of Nic Peterkin, son of Mike Peterkin of Pierro winery and Shelley Cullen, Vanya Cullen’s sister...
Nic did a Masters in Oenology and, after vintages in the Napa, Mexico, Portugal and Mendoza, started his own label. LAS refers to the Luck of the weather, the Art of creating and the Science that underpins this creativity. The result is a small quantity of high quality, hand-made wines. The packaging is as impressive as the wine: bottled in dark French glass, closed under Vinolok and sealed with wax, it is finish with the striking, hand drawn labels. The wines fulfil Nic’s stated aim: to make interesting wines with minimum intervention but within the bounds of science.
Fruit for the CBDB comes from 25 year old vines planted in vineyards in the Willyabrup region. Located in the heart of Western Australia‘s renowned Margaret River wine region, Willyabrup is surrounded by open water on three sides and the vineyards are swept by pure, cool sea breezes blowing in from the Indian and Southern Oceans, retaining the aromatic perfumes of the grapes. The gravel subsoil ensures good drainage, while the high clay content enables good water retention throughout the summer for vine development. The vines are trained using vertical shoot positioning.
Warm hot conditions during the day with warmer than average nights were the norm from early January, with the weather only really cooling down at the end of February. The white grapes were all picked by mid March. Yields were lower than average due to a cooler spring with high winds during flowering. With almost ideal weather conditions, exceptional fruit was produced showing intense varietal flavours that are typical of Margaret River.
All grapes were hand picked on the same day, in the early cool hours of the morning, then chilled to preserve finesse and aroma. The fruit was then hand sorted and cold pressed as whole bunches. The juice was left to settle and ferment naturally. Once fermentation began, the wine was transferred to neutral French oak barrels. 10% of the wine underwent malolactic fermentation to add complexity and creaminess. The barrels were hand stirred every two weeks to enhance texture. The wine was bottled after 10 months in oak.
Clear pale straw in colour. Complex aromas include peach blossom, honeysuckle and citrus, with subtle honey, almond and tropical fruit. The wine is full bodied and almost creamy on the palate with touches of lemon, lime, honey and cream. The finish lingers with hints of lemon meringue.
85% Chenin Blanc
7% Sauvignon Blanc
|Region||Margaret River, Western Australia|
Liberty Wines customers can order this wine directly from us.