The nose combines lychee, cinnamon and citrus with soft inferences of ginger and honeysuckle. A taste finds a lively, spicy, round mouthfeel and flavours of Bartlett pear, apricot and ginger.
Estate Vineyard clusters were picked October 16th as grape sugars averaged 22.6° Brix.
Pressing followed a 48-hour cold soak of free-run juice on crushed grape skins. After cold fermentation in stainless steel the wine aged in tank for a further four months before 144 cases were bottled in February 2020.
Dry: 1.5 g/L residual sugar
At the time of bottling alcohol measured 12%, residual sugar 1.5 g, titratable acidity 4.5 grams per litre and pH 3.75.
Production of only 103 cases.
Vegan friendly. Certified Sustainable.
Serve near 8° C with chicken and dried apricot tajine, Thai curries with a coconut milk base, duck liver paté or waldorf salad.