This vintage displays stone fruit and jasmine fragrances on the nose. The wine has a lingering acidity that is well balanced by the natural residual sugar on the palate.
In The Vineyard
Vines planted: 2007
Soil: Hutton /
Yield: 7 t/ha
Trellising: 7 wire extended moveable perold
In The Cellar
The grapes were destemmed and only the free-run juice was used. Fermentation took place in stainless steel tanks for 14 days where after fermentation was stopped by cooling the juice to 6˚C. The wine spent 2 months on the lees with occasional stirring.