Harvest

March 21st and 24th.

Fermentation

Cold settled clarified juice was tank fermented in stainless steel at 15-20 degrees C for fourteen days.

Post fermentation the wine remained on yeast lees for a further four month before being prepared for bottling in early September.

Style

Early consumption, fruit driven, good mouth feel with soft acid.

Tasting Note

A range of tropical fruit aromas, pear, gooseberry, passionfruit with subtle herbal undertones and flinty notes. The palate is fruit driven, nicely weighted, shows mineral accents, soft acidity and a long flavoursome finish.