Select bunches from the low yielding 2013 vintage were air dried for six weeks before being crushed and pressed. We then transfer this unfermented juice into a new 500 litre French Puncheon for fermentation until the yeast can go no longer. The resultant wine is bottled post fermentation and allowed to mature for 15 months before release.
With initial aromatics of white flower, the wine is one of ripe pear and stone fruit flavours delivered with clarity. The palate has notes of honeysuckle and is lifted by bright acidity for a balanced dry finish.
Tasting notes and info pack.