A perfumed nose of lemon zest, sliced cantaloupe, pear and cherry blossom readies the palate for fresh, dry, savoury flavours of raspberry, grapefruit, lime and mineral.
Hand-picked in the cool daybreak of September 8th and 9th from the winery’s founding vineyard. Grape sugars averaged 20.7° Brix.
The juice was gently pressed after only the briefest contact with the grape skins. After chilling in a horizontal “milk tank” with regular batonnage, the juice was transferred to a vertical steel tank for cool fermentation. After twelve more weeks to clarify, the wine was bottled in February 2019.
Production was divided into 598 cases of 750 ml bottles and 23 cases of 1500 ml bottles (Magnums coming soon!).
Alcohol was measured at 12.5%, residual sugar 0 grams per litre, titratable acidity at 6.2 grams per litre and pH at 3.35.
Serve between 10 and 12° C with Mediterranean fare, goat cheese with garden greens or barbecued pork or salmon.