Production
Manual harvest at the end of October
• Destemmed
• 7 days maceration
• 3 punch-downs to bring air into the wine
• Indigenous yeast/ ambient ferment
• Fermentation vessel – barriques of between 8 and 10 years
• Malolactic done
• 14 months ageing on lees
• Bottled straight from barrel
Tasting
Typical aromas of rose from the Riesling on skins, with a combination of tannins and acidity that balance each other. On the palate ripe citrus, apple and orchard fruit develop toward a clean finish
Appearance: rich gold colour
Nose: freshly sliced apples and pears, cereals and oat flakes, fat whole milk and coconut flakes.
Palate: dried stone fruit and citrus notes