Bright medium straw with attractive green tints. The aroma shows ripe peach characters complexed with a nuttiness through yeast contact during barrel fermentation. The palate shows stone fruit flavours. It is very flavoursome and has persistence, depth and finishes with a tight, but soft acidity. Though wonderful on its own, this wine makes an excellent accompaniment to chicken, seafood and light red meat dishes. Try it with a carpaccio of beef or asparagus wrapped in Spanish Jamon Iberico.
TASTING NOTES
Perfect on release with fruity primary flavours will gain extra complexity over 4-5 years.
COLOUR
NOSE
Ripe nectarine fruits overlaid with complexed yeast aromas and a subtle background of vanilla from French oak.
PALATE
Medium body with persistent long stone-fruit favours finishing with a bright, fine, mineral acidity.
WINE MAKING
Harvested in the cool of the morning immediately pressed. Juice was oxidatively handled to stabilise the green colour and filled immediately to French oak as pressing ensued. Most of the resulting wine is from free run juice although 6% of lightly pressed wine was ultimately included. Natural ferment began after three-four days. When the wine was approaching dryness, it was inoculated with a selected yeast strain to ensure fermentation completion. Malo-lactic fermentation had completed in some barrels simultaneously with the primary fermentation. The lees were stirred in barrel from time to time during the wine’s eight month maturation.
