Growing Conditions

The late harvest creates concentrated aromas of canned pears, apricot jam and hints of gingernut
and cinnamon. The palate starts with a clean yet viscous sweetness, driven by textures of
granny smith apple and strudel. The finish is refreshing yet coating, with lingering tones of spring
blossoms and shaved almonds.




Harvested at 14.5 baume. The ferment was stopped at 60g/L residual sugar. Cold Crushed to
Press, where the juice is immediately separated from the skins. Crushed fruit yields juices with
greater fruit intensity and volume. Cold settled for 2-3 days, after which the clear juice and light
solids are removed from the heavy solids. Fermented in Stainless Steel. Ferment occurs at
12degC (cold ferment) in order to preserve freshness.

Food Pairing

Enjoy with dessert or after your meal with cheese. For those preferring a sweet style of wine -
drink anytime.