Rich, upfront notes of pineapple and sweet orange blossom evolve to a fresh, juicy midpalate with hints of lemon zest and white peach beutifully interwoven with subtle oak nuances giving a rich mouth feel and complex lingering finish.
The bunches were destemmed without crushing, retaining a wholeberry component to press at about 70%. Juice was settled overnight with pectalytic enzyme in a stainless steel tank and then the clear juice was gravity fed to a combination of 400, 300 and 225 liter French, Hungarian and Romanian oak barrels. All barrels underwent natural fermentation to start and were then inoculated with a commercial yeast strain to ensure ferment to dryness. For additional complexity a small portion (3%) of natural sweet Viognier was included in the blend. The wine was matured for 8 months in 13% new oak barrels and batonaged regularly to develop mouthfeel, then received a light filtration before bottling.
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