Warm and settled weather during flowering led to an optimal fruit set. A perfect summer, followed by a warm dry autumn then enabled the grapes to be harvested with excellent flavour development, concentration and physiological ripeness.
HARVEST AND WINEMAKING
After picking over a number of weeks in April and May, the grapes were gently pressed. The juice was then slowly fermented at cool temperatures to help the wine retain its vibrant fruit characters and varietal purity. During this time daily tasting was undertaken to assess levels of acidity, alcohol and residual sweetness, with the fermentation being stopped once the right balance was achieved. At all stages, from fermentation to bottling, the wine was handled very carefully to help it retain a little of its natural carbon dioxide. This may result in a small amount of spritzig when first poured, accentuating the freshness and liveliness of the wine.
On release it is pale gold, with an enticing bouquet of stone fruit, green apple, blossom and potpourri. In the mouth there is satisfying weight and concentration, balanced with refreshing acidity and minerality that creates a lively tension to complement the wine’s off dry finish.