Nose
Delicate lime, sherbert, red apple skin, sourdough yeast, a hint of sourcream pastry dough
Palate
Vibrant, crisp citrus, pome fruits, light phenolic grip
Growing Conditions
Despite a cool start to spring, flowering and fruit set were even across all varieties. November heralded the beginning of a glorious run of weather. Days were warm but never hot, and temperatures dropped nicely into the evenings, allowing gradual ripening and acid retention in the grapes. Harvest commenced a week later than ‘normal’ under clear blue skies and finished in mid-April.
Winemaking
Hand-harvested fruit was whole-bunch pressed to avoid skin phenolics, settled overnight then fermented in stainless steel tanks; the cool ferment helping to retain fresh fruit aromatics. A parcel of juice was fermented in a new oak puncheon. The wine was then fined, filtered and tirage bottled in June for secondary fermentation and remained on lees until February 2024 to gain additional complexity and a fine bead.
Appearance
Drink now for immediate enjoyment
Food Pairing
Light vegetarian and seafood snacks
