Clear bright straw.NOSE
Clean developing aromas of poached pear, mandarin and subtle flinty butterscotch.PALATE
Clean full-bodied interweaving flavours of poached pear, melon and kaffir lime integrated in a textural vanilla barrel toast dimension and finishing with a good length of tangy dried orange peel.WINEMAKING
The grapes were harvested cool in the morning then pressed into tank and oak. The tank fermented portion (70%) was cool fermented and employed burgundy yeast. Yeast lees where periodically stirred back into the wine for 11 months thereafter to impart greater dimension and textural properties. The barrel fermented portion (30%) was fermented with a more fruit driven Portuguese yeast strain followed by complete malo-lactic fermentation to enhance both layering on the palate and overall complexity.FOOD PAIRING
Coq au Vin Blanc with a hint of fresh Tarragon.VINTAGE NOTES
Cool conditions in early spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.
Clear, bright, pale lemon.NOSE
Rich, clean semi pronounced aromas of honeydew melon, quince and subtle
Clean rich medium bodied flavours of pears and ripe grapefruit intertwined
with a soft french toast background with a moderate finish of a toasty soft
The grapes were machine harvested, crushed, destemmed and pressed into.
Fermentation took place over 12 days with selected yeast to enhance both
full flavour development and some complexity. The wine was kept on lees
contact for a further 2 months before being racked and stabilized (protein and
tartrate), carefully blended and prepared for bottling.
Cheese and nibbles.VINTAGE NOTES
Cool conditions in early spring enabled a subsequent long growing season. A
warm dry summer subsided into ideal cooler autumn conditions prior to