The field blend of all 3 grape varieties was destemmed, lightly crushed and pressed into tank where it cold settled for 24 hrs. The juice was then transferred into French oak barrels (50% new, 50% second fill) and a spontaneous fermentation was allowed to start. At 1/3 sugar depletion, the ferment was inoculated with a selected yeast culture to complete the alcohol fermentation. The wine was then encouraged to start Malolactic conversion and was aged sur-lees in barrel for 6 months before being racked, lightly stabilized and bottled unfiltered.
Aromas of lemon oil, tangerine and sage.
Beautiful nose leads into flavours of lemon meringue, and white peach. It finishes with a touch of hazelnut skin oak tannins and refreshing bright acidity that leaves the palate anticipating the next sip.
Pale yellow straw in colour.