|Drinking Start Year||2013|
|Drinking End Year||2018|
Aromas of meyer lemons and blood orange are intense on this wine. These continue as flavours on a full-bodied palate, which is bright with refreshing acidity. All of the above continue through a long, crisp finish with an added sesame seed flavour.
Throughout the entire 2012 growing season, the vines were perpetually about a week behind. In the end, however, the autumn harvest season was long, dry, and warm giving the vintage all the ripeness it needed.
The fruit was allowed to hang a bit longer than we have allowed in previous vintages, allowing the acids to drop significantly. The grapes were de-stemmed, crushed, and pressed to a single stainless tank for native yeast fermentation. Fermentation took place at a relatively warm 18 degrees Celsius, taking 8 weeks to complete. Only a short period of lees contact was allowed following fermentation.
Pairs well with salads and any white fish cooked delicately.