Palate
The bouquet is an enticing mix of white field flowers, grapefruit, pear essence and brioche. Enriched with layers of nutmeal, the palate’s fine, creamy texture is supported by toasted vanillin oak. The bright lemon acidity adds a degree of restraint and length to finish the wine.
Growing Conditions
The 2011 growing season began with a warm and dry spring that was followed by a summer punctuated with perfectly timed rain events yet otherwise low in humidity. The autumn harvest period was dry and protracted with vintage conditions best described as on the warm side of perfect. The resulting white wines show bright acidity and an abundant and bold array of varietal expressions which are layered and pure.
Harvest
All batches are handpicked within the Baume range of 12⁰ to 12.5⁰.These individual parcels are cooled overnight in vented crates, hand sorted then whole bunch pressed to extract only the free run juice.
Winemaking
After minimal settling, the juices ferment naturally in French oak, of which 40% is new. Fermentation temperature is controlled between 18⁰C to 22⁰C and the lees are stirred weekly from later in the fermentation until dry. The separate parcels are matured on lees in barrel for 11 months. A portion of each wine undergoes malolactic fermentation during this period.
Appearance
pale straw in colour with lemon/lime hues.
