Settled weather during Spring resulted in successful flowering and a healthy fruit set, meaning crop thinning was needed in some areas. Good heat concentration in early to mid-Summer then allowed the grapes to ripen beautifully. The remainder of Summer and Autumn threw up a mix of hot days interspersed with cooler spells, although rain was sufficiently spread out to ensure the bunches remained healthy and disease free.
THE HARVEST AND WINEMAKING
We picked in stages from late-March to mid-April, timing each harvest to further optimise the grapes’ range of natural flavours. After arrival at the winery, the fruit was crushed and then left in contact with its skin for a short time to macerate. Following pressing, the juice was transferred into old oak puncheons, where it was left to ferment naturally. The wine was then matured for approximately 3 months in these barrels prior to bottling.
On release the colour is lemon straw. A vibrant and perfumed bouquet enthrals the senses, tropical notes of lychee and pineapple studded with rose petals, spiced pear, lemon curd, ginger, and a hint of marzipan. The palate is lavish and multi layered, a rich mouthfeel balanced by ripe phenolics and a splash of sweetness, closing with a long, piquant tail.