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 (50% each)
Filtration: crossflow filtration
Fining agent: skim milk and Isinglass
Oak Age: 50% new and old
Oak toasting: Medium
Type of oak: Gamba Water bent Nevers
Alcohol: 12.0 % Alc/Vol
Acid: 6.3 g/L