The nose offers a fruity collage of pear, lemon and green apple and a slice of coconut cream pie. Energetically-textured flavours resemble pear, apple and lemon custard with citrusy and flinty accents.
Hand-picked at the Mottiar Vineyard on September 14th as grape sugars averaged 20.8° Brix.
Primary fermentation used wild yeast in older French oak puncheons, followed by partial malolactic conversion. The wine remained in barrel for 9 months to age on fine lees. Bottled in August 2017. Enjoy now through 2025.
At the time of bottling alcohol measured 12%, residual sugar 1.4 grams per litre, titratable acidity 5.5 grams per litre and pH 3.4.
Only 59 cases available.
Serve near 10° C with grilled fish, shrimp, chicken or pork, or pasta in cream sauce.