The aromas are flamboyant; rose petal, lavender, lanolin and passion fruit come to mind. With a vivid, luscious texture, the wine delivers spiced flavours of peach, citrus and seared tropical fruits.
Estate Vineyard clusters were picked October 4th as grape sugars averaged 21.7° Brix. Pressing followed a 48-hour cold soak of free-run juice on the crushed grape skins. After cold fermentation in stainless steel the wine aged in tank for a further six months being bottled .
At the time of bottling in April 2017 alcohol measured 13.5%, residual sugar 0.5 g, titratable acidity 4.4 grams per litre and pH 3.46.
Production of only 84 cases.
Serve near 8° C with a Cobb Salad using greens, avocado and Roquefort cheese.