W I N E M A K E R S T A S T I N G N O T E S
An opulent vintage with fascinating floral perfumes. A dense base of white peach and quince fruit juxtaposed with a beeswax/lees character. Airy scents of apple blossom and honeydew exhilarate the senses with an austere edge of apple skin. The waxy texture envelops the palate, succulent in the middle, and the flavour protracted by delicate acidity and the grip of mealy grape tannin.
The grapes are packed in to large-surface area crates to limit crushing of the bunches. The day’s harvest is cooled down overnight to 8ºC in the winery’s refrigerated cold room. The bunches are hand-sorted on a conveyor, destemmed and crushed, falling directly in to stainless steel tanks where, after 12 hours skin contact, the juice is allowed to drain into lower tanks for settling. The juice is settled overnight (without enzyme) and racked to stainless steel and a large concrete egg vessel for fermentation by indigenous yeasts. A portion of the grapes were fermented partially on its skins and pressed to large old oak barrels. No sulphur was
added before fermentation.
Maturation & Bottling
Matured for 8 months in stainless steel (55%), a large concrete egg vessel (20%) and old, bigger volume barrels (25%). No fining and light filtration before bottling.