Description
Winemaking
Only the free run juice was used, allowed to settle and inoculated with selected yeast strain, fermenting under controlled conditions at 15°C. The varieties were vinified separately and blended after individual maturation on fine lees for 8 months.
Tasting notes
Ripe yellow stone fruit flavours on the nose, with hints of green apple, peach and a touch of honeysuckle. On entry the wine is mouth filling and balanced by an integrated, soft acidity. It has a lovely, lingering finish.