"Complex with layers of tropical and stone fruit, peach and white pears on the palate with notes of citrus. Well-balanced acidity, elegant oak with a long lingering finish."
Grapes were handpicked very early in the morning allowing the fruit to retain their natural flavour. Skin contact for 6 – 8 hours, before the free run juice was subtracted and allowed to settle overnight. Natural fermentation took place before being inoculated with selected yeast strains prior to fermenting in 300 litre French oak barrels. After fermentation the wine spent six more weeks on fine lees in barrel. (15% new, 60% second fill and 25% third fill).
