Description
Light straw in colour. Flinty nose with stone fruit and ripe peach. Tangy and pithy on the palate with a racy acidity keeping the wine fresh. Drink through 2026.
VINIFICATION:
Grapes were harvested in the cool early morning at 22°B, gently crushed and pressed to a low 1.6 bars of pressure. The juice was left to settle for two days before fermentation. Fermentation occurred over a 14-day period using 3 different yeast strains. Wine was left on the lees for 2 months before filtration and bottling.
Vine age: 17 years
Density: 4000 vines per hectare
Yield: 7.5 tons per hectare
Soil: Well-drained and lightly-structured Clovelly and Avalon. Drip irrigation.
