Harvest

March 31st and April 8th.

Fermentation

Cold settled clarified juice was tank fermented in stainless steel at 15-20°C for fourteen days.

Post fermentation the wine remained on yeast lees for a further month before being prepared for bottling in early July.

Style

Early consumption, fruit driven, good mouth feel with soft acid.

Tasting Note

A range of tropical fruit aromas, gooseberry, passionfruit dominating with subtle herbal undertones. The palate is fruit driven, nicely weighted, shows mineral accents, soft acidity and a long flavoursome finish.