Fruit was hand picked over the space of 10 days. Whole bunch pressed at cool temperatures to tank and the juice was cold settled. Racked to old French oak puncheons (500 litres) for fermentation. Maturation on lees for 4 months before bottling.
Very open nose with jasmine, orange blossom a touch exotic. Flavours are very concentrated with lime zest, red apple and preserved lemon. Great intensity, drive through the palate with a slinky acid profile.
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