Grapes were gently pressed and settled overnight before racking into a combination of fermentation vessels with 25% fermented naturally in large oak barrels. The wine was then aged on light fluffy lees for 4 months to incorporate a textural element to the wine.
Tasting Notes
Picked across a 7 day window in wonderful conditions, the earlier fruit showcased fresh nashi pear and slatey minerality through a clean tank ferment. The later picked fruit was barreled down and fermented to bring a depth of flavour, textured and palate weight to the wine adding notes of sweet spice, and poached pear dessert. The combination of the two parcels leads to a wine of purity and complexity, with balance and a lingering finish.
