The 2019/20 growing season was significantly drier than average. The dry conditions meant yields were exceptionally low. Mild summer days and cool nights in January and February where the perfect ripening conditions. The result was pristine, blemish free fruit with great natural acidity. Handpicked 11th Feb.
Whole bunches are promptly processed, chilled and drained, retaining only free run juice. Juice is cold settled before a clean rack to ferment. Inoculated, then cool fermented in stainless steel. Soon after fermentation is complete the wine is stabilized and bottled to retain freshness and vibrancy.
Aromatics of lemongrass, ginger, spring blossoms and classic lemon and lime. Fresh citrus flavours and tight, vibrant acid structure are the hallmarks on the palate. The finish is clean and long with fruit and acid working in harmony. Always rewards patient cellaring.