It is interesting how owner and winemaker Simon Peirce tells the story about how he got the Colombard in the first place. The winery was supposed to get Riesling from the nursery in Gol Gol but was sent Colombard vines mistakenly instead, he recalls. Years of persistence and struggle with the vigour of the vines, reducing bud numbers and fruit thinning to enable satisfactory ripening has according to Peirce, helped produce a decent wine with a loyal following.
It's a white to pale gold colour with an utterly intriguing bouquet of leaf, seaweed, rubber glove and citrus notes.
Palate is dry, minerally, light-bodied and texturally smooth. There's tropical fruit notes, guava in particular and a subtle citrus kick at the tail end. Crisp and refreshing but I had to mark the quick exit the Colombard took at the finish. A little more fuller and longer and this really would be a ripper wine.