Jasmine and honey elements with the vanilla bean and custard. The mouthfeel is round without being oily as the acidity acts to refresh the palate. Stone-fruit is more apparent on the palette, particularly pear and peach blossoms.
The grapes arrived cold in the morning and were whole cluster pressed straight to barrel. The barrels (all French and 20% new) were moved to our cool cave which allowed for a slow fermentation over two months. After this, the malo lactic fermentation started naturally. The lees were stirred once a week over the 11 months in barrel, after which the wine was allowed to settle before racking and bottling. Barrel Fermented
Aged sur lee for 11months in French Oak, 20% new