50% Chardonnay, 27% Sauvignon Blanc, 23% Pinot Gris
Picked on the cool of the night, the fruit was left to cold soak on skins for 30 hours. Lightly pressed and naturally fermented in stainless steel then racked with fluffy lees. The ferment was long and slow then left on lees for a period of four months before being bottled without fining.
A complex nose of peanut brittle, guava and lychee. This unusual combination of varietals has textural grip and crisp natural acidity with flavours of Granny Smith apples, peaches and apricot.
Drink now – 2018
Food buddies – Pork and fennel lasagna or smoked trout