A sniff coaxes peach stone, honey, passion fruit and floral and citrus tones from the glass. A taste is mouth filling and piquant, sporting spicy flavours of mandarin orange, pink grapefruit, ginger and lychee.
Estate Vineyard clusters were picked October 20th as grape sugars averaged 23.9° Brix.
Pressing followed a 12-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 five months before bottling in March 2018.
At the time of bottling alcohol measured 13.5%, residual sugar 2 g, titratable acidity 6.9 grams per litre and pH 3.74.
Production of only 103 cases.
Serve near 8° C with roast pork loin or grilled pork chops.