Aromas enfold pear, apple pie and butterscotch.
The mouthfeel is supple and bright, while flavours of pineapple, mandarin orange, pastry, toast and vanilla.
Made of grapes from our Moira site, harvested October 27th at average 20.9° brix. After pressing, the wine was transferred to French oak barrels, of which 3 in 8 were new. Primary fermentation followed, with 40% of the wine fermented by wild yeast. Malo-lactic fermentation was followed by 18 months of barrel ageing before bottling in August 2015. Alcohol measured 13%, residual sugar 1 gram per litre, titratable acidity 6.1 grams per litre and pH 3.43.
Total production was 190 cases.
Butter-poached lobster or shrimp in an herbed cream sauce.