Fresh, fruity aromas arouse thoughts of pear, pineapple, vanilla custard and a trace of flint. The texture is lively and bright. Flavours infer golden delicious apple, pear, lemon zest, lime and melon, leaving a touch of oak-vanilla.
Picked at the Mottiar Vineyard on October 9th as grape sugars averaged 21° Brix. After wild yeast fermentation in French oak, the wine underwent 80% malolactic conversion, then aged in barrel for 16 months, before bottling in March 2016.
At the time of bottling in March 2016 alcohol measured 12.3%, residual sugar 1.7 grams per litre, titratable acidity 6.4 grams per litre and pH 3.1.
Only 93 cases available.
Serve near 10° C with grilled wild halibut or other white fish in bacon-infused butter sauce.