Winemaking procedure: The wine shows an abundance of tropical fruit, pear, grapefruit and green fig flavours on the nose that carry through to the palette. The mouth feel is crisp, yet rich and fruity, and coats the pallet evenly. The well-balanced acid and lingering aftertaste will make you come back for more.
Winemaker’s comments:The grapes where harvested at different levels of ripeness depending on fruit character, to ensure maximum fruitiness and complexity. The juice was handled reductively throughout the winemaking process and fermented very cold in specially designed stainless steel tanks. After fermentation the wine was kept on the gross lees for three month, blended and finally bottled in June 2008.
Serving temperature:
6-8 °C
Food recommendations:Fresh Oysters, goats cheese salad or grilled/steamed fresh-water fish.
