Konpira Maru - Admiral Ackbar (2019)
From the Winemaker:
The idea is to make a textural but smashable white that is great with sea food. In contrast to the Adama, it is fermented on skins, but pressed at the end of ferment to protect the juicy character of these grapes. We love semillon for its malleability certainly show this range.
Light straw with a bronze tinge. A nose of musk stick, lemongrass and pawpaw. An oily but textural front palate finishes with coriander seed and fennel. Firm but integrated tannins and crunchy acid make it a great drop with food.
About the Winemaker:
Konpira Maru started, as many great ideas do, as an idea born from two mates having a beer at the pub.
Working in the retail, production and education sectors of the wine industry for many years, we were searching for our own creative outlet. Sharing similar viticultural, winemaking and beer-drinking values, we set out on our vinous journey and from these humble beginnings, produced the first vintage in 2014, which resulted in just 600 bottles.
We set out to make interesting wines with minimal intervention and maximum care. Wines that were full of character, with a focus on affordability and a high-drinkability factor.
Our goal was simple – to produce wines we wanted to drink and to inject a little fun into an industry often accused of taking itself too seriously.
Now we make wine from the South Burnett and Granite Belt regions in Queensland as well as Kilmore in Victoria, with the help of our crew of amazing growers. In 2016, we took on our own Whitlands vineyard, sitting high above the King Valley. Here we farm Pinot Noir, Chardonnay, Pinot Meunier and Pinot Gris organically on beautiful red soil, surrounded by stunning sub-alpine Eucalypt forest. A magic part of the world.
We hope you love ‘em as much as we do.