The fruit was destemmed and the berries were lightly broken before being pressed. The juice cold settled for 24 hours before being transferred into 100% tight grained French oak barrels (20% new, 50% second fill, and 30% third fill) for fermentation. The wine was then aged "sur- lee" for 6 months prior to being racked, blended, stabilized, filtered and bottled.
Subtle aromas of honeycomb, green apple, river stone and vanilla bean.
This wine has a dry, medium-plus bodied palate with lush orchard and tropical fruit flavours balanced nicely by abundant acidity contributed from the cool 2010 vintage. A long, tart finish with lingering oak and brioche characters sits in your mouth comfortably, reminiscent of a barrel fermented Chardonnay.
Light, pale yellow colour.
Pair with Asian spice-influenced dishes that feature scallops or rich oily fleshed fish such as Halibut or Sea Bass.