Description
"The fruit was hand picked in the early morning to retain some coolness and then transported to the winery immediately. The fruit underwent a whole bunch, semi-carbonic fermentation for 16 days without any crushing or maceration. The aim was to keep the wine elegant and fresh without extracting to much tannin or phenolics. The ageing in Amphora always gives an element of texture too so I was mindful of not creating too much during fermentation. The general feel of the wine is bright and fresh with some real phenolic complexity. A very floral, citrus nose with an incredible mineral salinity on the palate. I feel like the learning process over the last 10 years (with skin contact especially) is starting to pay dividends and it’s wines like this one that really reflect that. It has great structure, with a strong element of refinement from the fermentation technique and the time in Amphora." - Winemaker Notes
