Fruit was handpicked and whole bunch pressed directly to barrel. Juice was treated oxidatively and filled to barrel with full juice solids. Fermentation took place using indigenous yeasts. The wine was matured on lees for nine months with occasional stirring. Once filtered and bottled the wine was matured in bottle for eight months prior to release.
The nose offers of white peach, fig and flint paired with delicate overtones of spice.
White peach carries through, teamed seamlessly with citrus notes and a creamy textured palate. Lively acid provides focus and length.
Vineyard – Conmara Vineyard, Whorouly South
Region – Alpine Valleys
Alcohol – 12.5%
Volume Made – 100 dozen
Winemaker – Jo Marsh