Lifted aromas of spiced pear, honey, brioche and nuts lead to a palate that is silky with luscious texture and mouth feel. There is great acid structure and balance, with flavours of pear, vanilla, lemon zest and honey.
The grapes were hand harvested and whole bunch pressed with only the free run juice collected. The juice was fermented two ways to increase complexity: a portion was fermented in stainless steel at a cool temperature and the other portion in old oak barrels with wild yeasts. Once fermentation had finished the lees were stirred weekly for five and a half months and the wine aged in its respective batches for 9 months before bottling.
Fermentation vessel oak and stainless steel Stainless steel 50% Filtration: crossflow filtration Oak Age: 50% new and old Fining agent: skim milk and Isinglass Oak toasting: Medium Type of oak: Gamba Water bent Nevers
Alcohol: 12.0 % Alc/Vol Acid: 6.3 g/L pH: 3.33