Aromas capture blueberry, cinnamon, caramel, cherry blossom and dried flower petals. A taste finds the wine bright and buoyant, flavoured of cherry, raspberry, rhubarb, vanilla and spice.
Picked by hand from the Mottiar Vineyard on October 4th as grape sugars averaged 21.8° Brix.
The grapes were hand-sorted and divided for a two-week fermentation in either concrete tank or micro-batch stainless-steel tank using indigenous yeast. The majority was destemmed and crushed, but a 10% portion was reserved for fermentation in whole clusters. The wine was transferred to neutral French oak barrels to age for 10 months.
The wine was transferred to French oak barrels to complete malolactic fermentation and age for nine months.
At the time of bottling, August 2018, the wine was measured at 12.5% alcohol, 1 gram per litre residual sugar, 6.3 grams per litre titratable acidity and 3.7 pH.
Only 50 cases were produced. Enjoy now to 2024.
Try with charcuterie, barbecued pork ribs or barbecued lamb. Serve near 14° C.