Description
The grapes were hand harvested from 35 year old vineyards and lightly crushed. Fermentation took place in Burgundian barrels for approximately 15 days. After fermentation batonnage was implemented for 3 months. The wine was matured on the lees in barrel for 9 months. The time spent on the lees gives a creamy complexity and added mouthfeel to the wine. Pale straw in colour with a bright golden tinge. Soft floral and tropical aromas of honeysuckle and melon come through on the nose as well as lightly wooded elegance with undertones of vanilla and spice. The palate is loaded with stone fruit and hints of citrus which culminate in a crisp long finish. Pairs beautiful with creamy seafood dishes.
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