Growing Conditions
2017 was a vintage slow to get out of the blocks. A cool and overcast spring meant slow ripening with amazing fruit flavours and zingy natural acids. Constant rain periods then meant everyone had to be on high alert for fungal diseases and picking was sometime dictated by incoming rain events.
Winemaking
Fruit was harvested in the cool of the night to prevent oxidation and retain flavour. Only the free run fraction (550L/T) was used for this wine and fermented at 12-14°C. A small portion was fermented in small stainless vessels (300L) and barrel fermented (~10%) to add mouthfeel and texture.
Food Pairing
The zingy flavour profile of this wine ensures it can be enjoyed on its own or with a wide range of light aperitif or Asian dishes.
