Clear and bright straw colored with a hint of green. Oak and fruit are perfectly matched, each donating without dominating: citrus peel and melon enriched by a subtle, savory biscuit overlay. The limy acidity seamed through the fruit flavors gives food-friendly freshness and promises a few years’ ageing potential.
Grapes were handpicked early morning and come from 4 different blocks. Grapes were picked on 22 to 24°B. After grapes were hand sorted and destemmed it was only lightly pressed to ensure good quality juice for fermentation. Juice settled for 72 hours with a settling enzyme before it was racked. Different yeasts were used to enhance the flavour profile of the wine. Fermentation took about 18 days at 16 – 22 ˚C. After fermentation a 3rd of the volume were oak matured in 300 L second fill French oak barrels, 3rd for 6 months on staves and a 3rd were left un-wooded. After oak maturation components were blended together, fined and bottled.