The wine bursts with fragrances of gooseberry, lime, asparagus and passion fruit. Juicy and concentrated, the focused palate stampedes with an intensity of fruit flavours, minerality and flint. The wine shows a well-integrated yet vibrant and refreshing acidity, which ensures for a lingering finish.
Wine making:
This wine was made using reductive processing from crushing to bottling. Crushing was slow and gentle to ensure that the grapes cooled sufficiently to prevent oxidation of juice. Skin contact of three hours was allowed to reach the desired acidity level. Settling of juice was allowed for 48 hours, followed by careful racking to the fermentation tank. Fermentation was allowed at 16 – 18 ?C up to 3% alcohol level to promote thiol flavour conversion. Thereafter the wine was fermented at 12 -13 ? C to preserve the fruit flavours. 100% tank fermented, this wine spent 60 days on the fermentation lees. The lees was stirred up once a week, to enhance the mouth feel of the wine.
Enjoy this wine with roasted white meat dishes, fresh seafood dishes or a variety of salads.