Winemaking

The grapes were hand harvested in October before being removed from the stems and crushed. We let the juice soak in contact with the skins for three to four weeks to extract some flavour, colour and tannin before transferring the free run juice into stainless steel where we waited for the fermentation to take place naturally by relying upon wild yeasts.

Tasting Note

The nose has vibrant notes of nectarine, green citrus and fennel. The palate is bursting with sour stone fruit and it shows taught, pithy grapefruit like texture with a touch of spice and gentle tannins. The finish is clean and refreshing.

Food Match

A great pairing with fresh grilled fish, crab or as an aperitif or aromatic Asian dishes.