Winemaking Procedure:
Grapes where harvested in the early morning from Warwick Estate vineyards. The grapes were hand picked at 24 ° Brix from two different blocks with an average density of 3000 vines per hectare. The wine was barrel fermented and partial Malolactic fermentation was allowed. The wine was aged in 225 L French oak barrels for 10 months (⅓ new, ⅓ second fill, ⅓ 3rd fill). Lees stirring was done once a week for 6 months to increase the fullness of the wine. After aging the wine was given a very light fining and a rough filtration.
Winemaker’s comments:
Pale yellow in color with a hint of green. On the nose you get hints of French oak, canned pineapple, orange marmalade and untoasted almonds. The palate is full with a medley of citrus fruit, balanced acidity and well integrated oak.
Serving temperature: 10 – 12 ° Celsius
Food recommendations: Spicy Thai dishes, seafood pasta and roasted duck with a citrus sauce.
