Grapes were harvested, cool skin soaked overnight prior to gentle pressing, juice settling and racking followed by inoculation with cultured yeast and cool fermentation over 4-6 weeks. A slight bentonite fining was used prior to sterile filtration and bottling.
Heady aromas of clover, orchard blossom, lime, green apple, white peach and sweet herbs.
Enters with ripe apple and peach flavours, balanced by bright acidity and mineral texture, with replays of floral and herbal notes, and a long finish supported by fruit, lime rind and fresh bay leaf.
Highly adaptable, this wine will shine with fresh chèvre, briny east coast oysters, ceviche, seafood in cream sauce, pork & apple combinations and choucroute garnie.