Stylishly elegant with layers of stone fruit and citrus. Subtle oak notes with mineral edge.
What a vintage…. especially after 3 years of drought. The summer was moderate with cool evenings. Small rain spells during harvest helped to keep the vineyards happy.
The grapes were harvested between 22 - 24°balling and after crushing the juice was given extended skin contact for at least 12 hours before it was pressed. Only the free run portion of the juice was used for this selection. After 1 day of settling the juice was racked to a fermentation vessel where we inoculate with a slow fermenting yeast strain. The juice was racked into barrel 1 day after inoculation and left to ferment at low temperature until dry. The wine spent another 8 months in barrel before blending and bottling. A combination of 60% new and the rest second and third fill 400l French oak barrels were used.
- Grilled and Roasted White Meats
- Salads and Picnics