Nose
Aromas of Granny Smith apples, peaches and lime zest burst from the glass.
Palate
The palete dances with lively acidity bringing mineral notes and balance to the long finish.
Harvest
Fruit was harvested 11 October in cool conditions and immediately destemmed and crushed. Fruit was pressed to 0.8 bar at which point fractions were made and hard-press juice separated.
Winemaking
The must was racked to a neutral oak barrels fermenter and was fermented cool with W15 yeast to dryness. Lees were stirred (batonage) for 9 months. Wine was settled, racked and cold stabilized naturally. The Finished wine was polish-filtered and bottled
Food Pairing
Pair with spicy Asian or fusion cuisine.