With wines produced from fruit grown in Heathcote, Alpine Valleys, Strathbogie Ranges and extending to Priorat, Spain,
Vinification
The grapes were machine harvested, crushed and pressed through an air bag press in the protective presence of SO2. Cold tank fermentation was undertaken at between 10 to 12 degrees celcius. The pressings and free run were fermented separately before being blended back with the free run for fining and cold stabilisation prior to bottling.
Maturation
No oak maturation.
Appearance
Pale rose gold in colour.
Aroma
Fragrant nashi pears and white stone fruits on the nose with hints of mandarin and honeydew melon.
Palate
Mandarins and pears on the palate framed by varietal viscosity restrained by crunchy acidity.
Food Matching
Snapper in burnt butter sauce.
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