A lovely bouquet of pear and apricot nectar opens up to a complex nutty and spicy nose. The palate is rich and rounded with a soft mealy character from the ripe fruit concentration. The juicy stone fruit characters give the palate a real fleshiness that finishes on a subtle spicy note. Drink now, or cellar for up to three years.
pH: 3.34, TA 5.67g/l, residual sugar: 4.71g/l, alcohol: 13.5%
The grapes arrived at the winery in perfect condition and were quickly processed to ensure there was no loss of quality . Soft pressing was used so that no harsh tannins were extracted from the skins. The juice was chilled to 8°C for three days for cold settling to take place and to remove any unwanted solids. The clean juice was then fermented in stainless steel tanks at different temperatures to give a greater complexity of flavours. The wine remained on the lees for two months after fermentation to help build the palate weight and texture before final clarification and bottling.
The grapes were grown at the Home, Dakins Road, Blairpatrick and Boyd blocks. The vines are all trained with 2-cane VSP
trellis systems which allow optimal ripening with sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines are now almost self regulating to ensure an optimal balance of crop size and perfect ripening. Individual blocks were harvested and processed separately to ensure maximum quality and site expression.