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TERROIR / SOIL:
Soils: Deep Hutton soils
VINEYARD AND CLIMATE CONDITIONS:
Dryland, trellised vines with a low yield produce the grapes for this wine. The fruit was harvested at the beginning of March.
Grapes were hand-harvested in 10kg lug boxes and pre-cooled before-hand sorting, destemming and crushing. Skin contact was limited to four hours. The free-run juice was drained off to settle overnight before inoculation. 50% of the juice fermented in 300L French oak barrels. The balance of the blend fermented in stainless-steel tanks. The wine spent six months on lees before bottling
14.35 % vol
Pale gold with a lemon rind rim.
Fresh aromas of white peach, citrus, quince and honey blossom. The palate rewards with generous fresh fruit and a lively acidity on the finish.
Ideal with Asian dishes, spicy seafood and lightly smoked chicken.