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2007 VINTAGE
PRODUCTION:
Sourced from vineyards situated 30 kilometres from the Pacific
Ocean, with a Mediterranean/maritime climate. The grapes were de-stemmed and whole bunch pressed. Fermentation in stainless
steel. The clarified juice was fermented using selected yeast
strains at temperatures between 13 and 15ºC. No malolactic
fermentation, 2 months spent on fine lees, and cold stabilized at
-4ºC.
International Wine Challenge 2008 – Commended
2006 VINTAGE
PRODUCTION:
Sourced from vineyards situated 30 kilometres from the Pacific
Ocean, with a Mediterranean/maritime climate. The grapes were de-stemmed and whole bunch pressed. Fermentation in stainless
steel. The clarified juice was fermented using selected yeast
strains at temperatures between 13 and 15ºC. No malolactic
fermentation, 2 months spent on fine lees, and cold stabilized at
-4ºC.
WINEMAKERS TASTING NOTES:
Bright yellow in colour with green notes. Very expressive on
the nose, the wine shows aromas of balanced acid, good body and
persistence honey and tropical fruits. On the palate, the ripe
fruit flavours of fresh buttery banana and tropical fruits give a
sophisticated dry white wine.
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