Aromatics of raspberry, red currant, plum, licorice and black tea. This vintage has a delicate, energetic mouthfeel and flavours of raspberry, cranberry, other dried berry fruits and a lingering trace of vanilla
Picked at the Mottiar Vineyard on September 22nd as grape sugars averaged 22.1° Brix.
After harvest the fruit was destemmed and crushed. Primary fermentation using indigenous yeast took place in a neutral three-tonne oak cuve. The wine was transferred to French oak barrels to complete malolactic fermentation.
This wine aged for nine months in barrel, 15% of which were new. A two-barrel selection was blended and aged a further four months in neutral barrels, followed by five months in stainless steel.
At the time of bottling, the wine was measured at 12.5% alcohol, 0 grams per litre residual sugar, 5.7 grams per litre titratable acidity and 3.4 pH.
Only 52 cases were produced. Enjoy now to 2023.
Try with roasted beet and ricotta salad with dill vinaigrette or soy roasted lake trout with seasonal mushrooms and Jerusalem artichoke puree. Serve near 14° C.