The nose infers pear, honeydew melon, apple and crème brûlée. With a zesty entry, the wine round and firm with finishing richness. Flavours resemble green apple, lime, mandarin orange, honey and almond.
Picked at the Mottiar Vineyard on September 23rd as grape sugars averaged 21.3° Brix.
Primary fermentation under wild yeast occurred in older French oak puncheons, with no malolactic conversion. The wine remained in barrel to age for 8 months on fine lees before being bottled in July 2016.
At the time of bottling alcohol measured 12%, residual sugar 6.5 grams per litre, titratable acidity 7 grams per litre and pH 3.2.
Only 63 cases available.
Serve near 10° C with grilled fish, shrimp, chicken or pork, or pasta in cream sauce.