The grapes were hand harvested and whole bunch pressed with only the free run juice collected. The juice was fermented in stainless steel tanks at fourteen degrees Celsius and once dry, the lees were stirred once a week for five and a half months prior to bottling. A parcel of about 30% was aged in old French oak barriques and underwent partial malo-lactic ferment for three months to provide subtle toasty nutty influences to the aromatics and texture on the palate.
Fermentation vessel Stainless steel 65%, 35% oak. All old barrels
Type of oak: Gamba, Water Bent, Nevers Fining agent: skim milk and Isinglass
Oak toasting: Medium Filtration: crossflow Filtration
The wine is golden straw in colour with an olive green hue. The nose displays complex aromas of green tea and minty herbal notes, complemented by ripe tropical fruits, cinnamon spiced pears, white peach and toasty nutty characters. The palate is velvet, soft and round. It has mouth filling texture and nicely balanced acidity with flavours of ripe pears, pineapple, spices, cinnamon and fleshy ripe peach. Best with grilled scallops with a light soy, ginger and coriander sauce.
Alcohol: 14.1 % Alc/Vol
Acid: 6.2 g/L