The grapes were crushed then pressed, and the juice cold settled
for two days, with juice extraction averaging 620 litres per ton.
Fermentation took place at 14–16°C. Following fermentation,
the varieties were blended allowing the varietal character of
each one to enhance the complexity and depth of the blend. The
wine was left on the fine lees for complexity and integration.
Lively green with straw tinge
On the nose: Tropical fruit and citrus aromas.
Palate: Vibrant citrus infused with some pear drop sweetness. A
hint of honeysuckle, finishing with a balanced elegance.
Grapes were sourced from a cross-section of regions selected
for optimal expression of each variety. Vineyard tactics included
pruning to two-bud spurs, shoot removal, bunch thinning and
canopy management for best ripeness and quality
Chenin Blanc 40%; Sauv blanc 30%;
Chardonnay 22%, Colombar 8%
|Alcohol||13 % vol|
|Residual Sugar||3.8 g/ℓ|
|Total Acid||6.1 g/ℓ|