Beautifully fragrant green apple and melon, there is a pleasant yeast/fresh bread aroma with touches of lemon spritz.
A fine and persistent bead with a pale lemon hue, the palate is dry and complex with touches of nougat, brioche and lemon meringue, balanced with a touch of citrus peel phenolic, well rounded and finishes with a beautiful lemon/lime acidity.
The spring of 2016 was much cooler and wetter and this combined with the cooler conditions in early 2017 have seen Vintage 2017 be a more traditional vintage. Most white varieties yields were strong and harvest began later in February and well into March capturing the bright, aromatic aromas. The slower ripening has resulted in superb whites with excellent flavour profiles.
The grapes were hand-picked in the cool of the early morning to retain the delicate flavour profile. Whole bunch pressed then fermented in barrels with a mix of indigenous and freeze dried yeast strains. Bi-weekly battonage on lees gives the wine depth and complexity. Bottled for second fermentation in July 2017 to ensure retention of the fresh fruit characteristics. Disgorged in November 2017, a small tirage of 3.5 g/L was added to balance acidity.
Drink now or age for 3-5 years.
Serve chilled as an aperitif to match with oysters, seafood and light cheeses.