Palate
It exhibits a wonderfully fragrant nose of passionfruit, guava and dried sage with a little smokiness adding underlying complexity. The palate is generous up front: guava, melon and feijoa; and quickly assumes the trademark Howard Park line and focus. The palate has a fresh crunchy acidity and its great length is a feature.
Growing Conditions
season was near perfect with even and moderate temperatures and no summer rain. Crop yields were down as a result of the cold spring of 05/06 which reduced the fruitfulness of the budwood, however with reduced yields comes improved quality. The result was fewer bunches overall but even fruit set from the ideal growing conditions of spring 2006. There were a couple of hot days in March but the overall growing season was early and moderate producing completely disease free fruit of optimal ripeness.
Winemaking
Most of the batches were kept separate and were cool fermented in stainless steel tanks to maintain the delicate fruit flavours. One batch was barrel fermented to add a little more complexity and richness. Extensive blending trials were carried out to produce a wine that is very elegant but still powerful.
Appearance
pale straw with a hint of green.
