Peach, kiwi and honey on the nose with floral and spicy hints. The wine is bright and tangy-textured with flavours of green apple, lime-citrus and white nectarine.
Picked at the Malivoire Estate Vineyard on September 8th as grape sugars averaged 20.2° Brix.
After destemming and crush, half the grapes went direct to press, while the other half detoured for an overnight juice-on-skin cold soak. Following a three-week cool fermentation the wine remained in tank to clarify.
At the time of bottling in February 2017, alcohol was measured at 12.5%, residual sugar at 6 grams per litre, titratable acidity at 7.5 grams per litre and pH at 3.2.