To capture the freshest flavours, each vineyard was harvested separately by hand in the cool early morning hours. To limit colour extraction from this blue/grey grape, the fruit was whole-bunch pressed and the juice separated immediately before overnight settling. Individual parcels were fermented separately in stainless steel tanks using a selection of cultured yeast strains. After fermentation, the wine was left on the lees for several months to develop a full, well-rounded palate before being blended and bottled.
Light aromas of stone fruit with nectarine and peach blossom to the fore. Fresh fruity and lively entry to the mouth with both peach, crunchy apple and nectarine flavours. That bright, lively tropicality is tempered by good acidity and a light touch of pebble or slate. Good body and length.
