Clear and bright, straw with a hint of green. Expressive fruit, initially lemon and citrus, but under that it’s more tropical and pineapple, all seamed through with crushed almond, savoury oak tones. This is a layered, complex wine, the result of cool-grown fruit carefully handled, plus barrel selection. The palate is silky, with a tangy finish from the fruit and acid combination, extending the flavours.
Grapes were handpicked early morning form 2 different blocks. The one block was picked at 22.5 balling which gives the citrus/minerality character to the wine. The other block was picked at 24.5 balling and contributes to the riper fruit flavours in the wine. After the grapes were hand sorted and destemmed it was only lightly pressed to ensure good quality free run juice. The Juice was settled for 72 hours with a settling enzyme before it was racked. Half of the total blend was “wild fermented” and the other half was inoculated with a Chardonnay selected yeast. The fermentation process started in stainless steel tanks and then it was racked into 300 L French oak barrels once fermentation was underway. After fermentation only 20 % of the blend went through malolactic fermentation. Some of the barrels were battonage to add complexity. The Wine was oak matured for 7 months in 30 % new French oak barrels.