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.