Description
"Harvested in the cool hours of the night and morning. Crushed and pressed with solids (via tank for short settling) to French oak barrels (~5% new), and a 2500L oak cask. Long, primarily wild fermentation with mostly cool temperatures in oak. Some minor stirring of the wine on lees begins post primary fermentation with partial malo-lactic fermentation before being racked of yeast lees, and filtered before bottling in December. Bright straw with green hues. Aromas of white stonefruit, citrus peel with some nutty complexity. Generous palate with more stonefruit flavours. Textured with elegant natural acidity to finish." - Winemaker Notes
