Lime, ginger, and white peach with complex savoury and herbal notes. Finely poised acid supports a concentrated medley of stone fruit, kiwi and mineral flavours. Layers of flavour will emerge with time in the glass.
Winemakers - Paul Bourgeois, Richelle Collier.<br>Hand-picked over three separate passes and immediately whole bunch pressed.<br>The juice was entirely fermented in French oak vessels, predominantly natural<br>ferment over 6 - 10 months.
Technical Pick dates 21 & 23 March, 6 April 2015
Brix 22.8 - 24.1 °Brix
Alcohol 13.5 %
Acid T.A 8.4 g/L
Residual sugar 2.9 g/L