Creamy citrus and floral tones on the nose with layered caramel, toasted nuts and integrated wood vanillin’s; smoothly textured and approachable with evolved marmalade, caramelized apple, lees and lemon flavours , delicate rather than weighty with a touch of citrus on the finish.
Ageing Potential: 3 - 5 years
Enjoy with grilled chicken served with mushroom sauce.
In The Vineyard
Vines planted in weathered granite type soil. Yield of 3 tons per hectare.
About The Harvest
The grapes were harvested at 24 degrees Balling.
In The Cellar
Grapes underwent whole bunch pressing. The acidity of the juice was lifted to 7.5g/l and the juice was inoculated with VIN 13 yeast. The wine was immediately pumped into 225l French oak barrels and left to ferment dry. After 5 months of lying on the lees, the wine was racked and placed back into the barrels for a further 4 months, after which it was stabilised and bottled.