in the vineyard : Mélange of marmalade, orange blossom and white peaches contrast with green apple and zesty lemon on a canvas of creamy butterscotch aromas. A disciplined bâtonage regime
has produced a voluptuous mouth feel that combines elegantly with racy fruit acidity.
in the cellar : Pressed and settled at 8°C for 2 days. Fermented with Lalvin DV10 in stainless steel tanks at 12°C. Regular bâtonage, post fermentation for 3 months, whilst on lees. Protein and cold stabilized.