Winemaking

The grapes are crushed and pressed as two separate parcels and fermented in one vessel, enabling the characters of different sites to marry. The wine initially fermented at a high temperature, giving the wine a more oily and fatter texture. Fermentation lasted 21 days and once fermented the wine is left to rest on gross lees for 6 months. During this period, the wine goes through battonage twice a month, before filtering and bottling. to better define and extract flavour from lees and to find balance between acid/texture balance on the palate, filtered and bottled.

Tasting Note

An inviting nose of pear, fresh pollen and subtle tropical fruits; mango and banana. Palate follows, medium-bodied and gently creamy textured with refreshing acidity. Long complex, fruit-filled finish. Easy drinking but layers of complex fruit notes, baked apple.

Food Match

Ideal with flavourful salads and meaty fish such as fresh mackerel and tuna steaks. The wine's creamy texture harmonises with natural oils, while a line of acidity keeps the palate refreshed.