Nose
Pronounced aromas of ripe stone fruit, dried apple, honey and hay.
Palate
Medium plus body, round acidity and fine tannins with a lingering spicy attack. Ripe
apricot, grapefruit and kiwi.
Harvest
Hand-harvested in the morning. Hand sorted, then destemmed and crushed by foot.
Winemaking
The Sémillon juice was macerated for 4 days with the skins. Then it was blended back with the Sauvignon Blanc. Sémillon grape skins help to build structure to the wine. Sauvignon skins were not used as they may make the wine too perfumed.
Spontaneous fermentation with indigenous yeast.
Aging
The wine was mixed with the lees twice a day for two weeks and then
aged on the lees for 7 months before bottling.
Food Pairing
A gastronomic wine made to pair with rich fish dishes, spicy salads or cheese. Enjoy this wine chilled from a white wine glass.