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A small crop have less than 2 tonnes per hectare, were hand harvested over 8 days, then gently processed. The berries were small and a small proportion of botrytis was noted. Winemaking included long, slow pressing, then a slow, cool ferment, lasting over one month. This was followed by extended lees contact (3 months total).
White flowers, apple blossom, jasmine, white peach and red apple aromas are evident on the nose. These are followed by fresh peach and citrus flavours in the mouth. Easy, friendly acidity balances fresh fruit intensity on an even, lingering palate. A touch of white spice uplifts the finish.
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