The grapes came from 19 to 21-year-old low trellised and bush vine vineyards planted in decompose granite soil and facing north to northeast at between 195 and 300 metres above sea level.
One specific block was hand harvested in the early hours of 5 March 2014. The grapes were picked at 23.5°Balling, destemmed and the juice was in contact with the skins for 4 hours. A combination of free run and pressed juice was inoculated with specific yeast strains. Fermentation took place in French oak barrels. The wine fermented between 17°C and 25°C until dryness. Maturation took place on the lees in the barrels for 5 months. After 5 months the barrels were blended and the wine was stabilized and bottled.
Light green in colour with a complex nose of biscuits, tropical fruit and a hint of honey. On the palate the wine is elegant yet complex with citrus flavours, honey and butterscotch. This wine will compliment chicken salads, and creamy pastas.
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