Veritas Wine Awards - Bronze Medal
Pale lime green glints with layers of honeycomb, honeysuckle and elderflowers on the nose. Mouth filling flavours of guava, melon and peach tapers into a touch of minerality on the finish.
In The Vineyard
Vines planted in weathered granite topsoil and crumbly clay sub-soil. Yield of 10 tons per hectare.
About The Harvest
Made reductively. Grapes were harvested cool. Stopped harvesting at 25Â°C.
In The Cellar
Grapes were given Â± 8 - 10 hours skin contact. Enzymes to help extract flavours while on skins. VIN 13 Yeast was used. 2 Months lease contact, and the RS was lifted to 3,0 g/l.