Lusciously pink with fresh watermelon and summer berry aromatics, crisp lingering summer fruit flavours and a soft, silky and dry finish.
Handpicked fruit was destemmed and whole grapes cold soaked for between 24 and 48 hours depending on the
level of colour extraction and flavours of individual parcels of fruit. Specifically selected yeast were then used in a cool tank fermentation with a small portion of the fruit being fermented in old French barrels. Post fermentation maturation on light, fluffy lees for three months helped enhance palate weight
and aromatics.
