|Drinking Start Year||2015|
|Drinking End Year||2018|
A long (20 days), cool (15 C) fermentation in 100% stainless steel. A portion of the wine has had it's fermentation stopped prior to becoming completely dry. This provides the touch of residual sugar that balances the wine's acid level and amplifies it's fruit profile. The wine was racked, blended, stabilizes and bottled. Never one to leave well enough alone, this year our winemaker has added a dash of Orange Muscat. Why you ask? Because he loves to tweek and when those tweeks make it better, he just can't help himself!
Made in 2 separate lots. Lot #1 (80%) Hand harvested Vidal was destemmed, lightly crushed, gravity transferred to membrane press, where the juice was gently pressed and pumped into stainless steel tanks. After settling for 24 hrs, the clarified juice was racked and transferred into stainless steel tank before being inoculated with a select yeast culture. The long (30 days), cool (15-16 C) fermentation was arrested prior to sugar dryness by chilling the wine to 0C. Lot #2 (20%) Hand harvested Vidal was destemmed, lightly crushed, gravity transferred to a 1 ton open top fermenter. The marc was warmed and inoculated with a selected yeast culture. Temperatures were maintained at 18-20C and the skins were hand punched done 3 time daily until the wine fermented to complete dryness (10 days). The wine was then drained and the skins were gently basket pressed. After 1 month in tank with bi weekly bâtonnage lees stirrings, the wine was racked, and blended with the tank fermented lot#1. The final cuvee had a small amount of Muscat Ottonel added to the blend before the wine was racked, stabilized & filtered.
The bouquet of this wine EXPLODES with tropical fruit and orange zest.
Flavours of pineapple, lychee, pear and citrus linger long on the palate and it finishes with notes of spicy ginger and tingling acidity.
Try with seafood, light creamy pastas, Thai, curry and chicken dishes.