Vinification
Harvested early in the morning when grapes are still cool. Complexity due to lees contact and older vines. Grapes are de-stemmed, chilled and given skin contact for 1 day, then lightly pressed. Cold-settled for 48 hours. Racked and inoculated with yeast. Cold-fermented. Left on fermentation lees (sur lie) for 3 months before bottling.
Bottling Date
8 June 2010
Drinkability
Now until 2013
Aroma
Upfront tropical fruit with grapefruit nuances.
Flavour
Full-bodied and flavourful with hints of fresh green asparagus. Fresh acidity provides longevity and a crisp mouth feel.
Food Pairing
Perfect for al fresco dining eg tapa’s, mezze platters, grilled fish and white meat dishes.