With a complex nose of Nashi Pear, citrus blossom, honeysuckle, fresh gingerbread and ripe stonefruit, this is a juicy and generous wine. The elegant and textural palate weight adds richness whilst still maintaining a beautiful balance and clean finish with hints of citrus pith. A wine to be enjoyed with food. Drink now or cellar for up to six years.
pH: 3.62, TA 4.9g/l, residual sugar:<1g/l, alcohol: 13.5%
IN THE WINERY
30% of the juice was fermented in stainless steel to capture the clean fruit flavours. 10% was fermented on skins for 3 weeks adding to the colour and spicy complexity of the wine. The remainder was fermented in older oak barrels to broaden the palate and add complexity. Extended lees contact was used to enhance the palate and structure.
IN THE VINEYARD
The grapes were grown on our home block vineyard the block was trained using 2 Cane VSP trellising and careful shoot and fruit thinning were carried out to enhance flavours and intensity.