Spicily scented of apple, banana, lemon tart, hazelnut, cinnamon and a whisper of fresh grass. Velvety and generous to taste, the wine unfolds flavours of baked apple, pear and pineapple, adding a seared toffee finish.
Picked at the Moira Vineyard on October 7th as grape sugars averaged 21.7° Brix. After wild yeast fermentation in French oak barrels, 33% of which were in first use, the wine completed malolactic fermentation.
One-third of the wine aged 20 months in neutral oak barrels. The other two-thirds aged 15 months in neutral oak and five months in new French oak barrels.
Alcohol measured 13.5%, residual sugar 0.8 gram per litre, titratable acidity 5.9 grams per litre and pH 3.3.
Total production was only 50 cases.
Serve near 10° C with wild salmon in pastry mustard-glazed pork roast or trout on leeks and buttered greens.