| Tasting notes |
| Lime zest, mineral salts, ripe cut pear and flint notes dance a merry jig on the nose whilst an array of white nectarine, oatmeal and even a hint of walnut tempt the palate. A rich textured mid palate and complex spicy oak nuances are supported with an invigorating/fresh acidity that yields to a persistent finish and farewell notes of pecan pie and squashed grapefruit that linger on and indulge your senses.
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| Wine maker notes |
| After harvesting, the grapes spent two hours on the skins, after which it was pressed to tank and cold settled overnight. 35% of the wine was fermented in stainless steel tanks. The remainder of the wine was fermented with its own indigenous yeast in French oak barrels, 76% in new barrels and 24% in second fill barrels. The wine underwent no malolactic fermentation and was left on the gross lees for eight months.It was then lightly fined and filtered before being bottled.
Wood ageing: 65% in French Oak (225L) barrels for 8 months blended with 35% tank fermented.
Fermentation temperature: 13° – 25° C |
| Food pairing |
| Pairs well with grilled pork, chicken or prawns. Try also with spicy foods like jalapeno poppers! Fresh tuna carpaccio; duck roasted with a ginger-citrus sauce; snails; roast lamb with rosemary; seafood pasta and smoked fish springrolls.
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