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A highly fragrant wine reminiscent of perfumed talc, lemon verbena, apple blossom, Beurre Bosc pear, lemon sherbet with some mineral and nettle complexity. The palate is expressive, supple, and beautifully textured with bright natural acidity to carry the finish.
Simon Black, Chief Winemaker
| This wine has been made with a view to preserving freshness and varietal definition, whilst combining some added complexity through different vinification methods. All grapes were whole bunch pressed, with 90% of the blend being cold settled in stainless steel to achieve a brightly clarified juice before racking and inoculation with QA23 yeast. 10% of the blend was transferred directly to old French oak barriques, complete with solids, where wild yeast were utilised to conduct the ferment. Fermentation temperatures were controlled between 14 and 16 degrees Celsius until dry. | |
| Harvest Date | March 2021 |
|---|---|
| pH | 3.30pH |
| TA | 6.60g/Lg/L |
| Alcohol | 13.5% |
| Residual Sugar | <1 g/L |
| Cases produced | N/A |