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93 Points, Vic Harradine, TheWineCurrent
The playful effervescence of this wine bursts on the nose. Multi-fruited aromas of Granny Smith apple, honeydew melon, peach, quince and orange zest arrive with an impish tingle and a hint of jellybean.
Mouth-awakening spritziness and fresh acidity also accent the flavours: Bosc pear, apple, ripe melon and tangerine, finishing with lemon-lime and a wisp of candyfloss.
Grapes from 21-year-old vines were picked by hand at 20° Brix on September 10th from the Malivoire Estate Vineyard.
After whole-cluster pressing, the juice was sealed in a pressurized stainless-steel tank. CO2 produced during fermentation was trapped, introducing a sprightly effervescence to this wine, bottled in December 2020.
Enjoy now through 2024.
At the time of bottling, alcohol measured at 10%, 30 grams per litre residual sugar, 7.8 grams per litre titratable acidity and 3.3 pH.
Off-Dry: 30 g/L residual sugar
Vegan friendly.Certified Sustainable.
Goes cheerfully with salads, fruit salads, breakfast and brunch foods or salty dishes with feta or blue cheese. Chill to 5° C.
93 Points, Vic Harradine, TheWineCurrent While pouring, a foamy mousse gathers briefly on the top of the light-yellow liquid in the glass before settling. Aromas of carnival-toffee and midway-candy floss abound intertwining with peel marmalade and ripe apricot and apple on the nose of this unique gem. It envelops the palate with a spritzy stream of ripe honeydew melon, honey-drizzled ripe pear and a balancing wash of orange peel and refreshing lime cordial. Sip on its own or pour alongside spicy Asian dishes like pad Thai or green curry chicken or your favourite fruit flan.