The vineyards were planted in 2002 on a North East slope of decomposed granite soil, with this being the second harvest. A 5 wire extended Perold trellising system was used.
One specific block was hand harvested in the early hours of 15 April 2011. The grapes were picked at 38°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 fermentation stopped. Maturation took place on the lees in the barrels for 24 months. After 24 months the barrels were blended and the wine was stabilized and bottled.
Gold in colour with a complex nose of ripe apricots,peaches,almonds and honey. On the palate the wine is elegant yet complex with rich flavours of ripe yellow fruit supported by sweet oaky flavours to ensure a sweet yet complex aftertaste.
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