Bright golden colour in the glass, the 2007 Oldfield's Collection 2Bench is as rich and textured as it appears. The nose is subtle, hinting at preserved tropical fruit and melon while the palate delivers juicy pears and a baked citrus finish.
The Sémillon, Sauvignon Blanc, Viognier, and Muscat all ripened within several days of each other which allowed Sandra Oldfield to field harvest these varietals and use co-fermentation to blend the varietals. This method permits the characteristics of each varietal to intermingle during fermentation and allows for better fruit integration. Co-fermentation can be a risky undertaking because if any of the varietals have been effected by rot, for example, it will be reflected in the final product. The Chardonnay was added to the blend after it went through malolatic fermentation.
The 2007 2Bench consists of 49% Sémillon, 27% Chardonnay, 15% Sauvignon Blanc, 8% Viognier, and 1% Muscat. The 2007 vintage marks a couple of changes in the 2Bench blend. The first is the omission of Gewurztraminer in favor of Viognier and Muscat. The second change was the way in which the varietals were blended. Usually most blending occurs after fermentation, but with the 2007 2Bench co-fermentation was used.