The majority of fruit for this wine was spourced from the mature vines in our loam rich Talon block in Dillons Point. Upon harvesting, all grapes are transported and pressed without delay to minimise skin contact and retain freshness. Cool fermented in stainless steel for added vibrancy and crispness
Palate & Aroma: Early green notes make way to ripe nectarine and flint on the nose balanced by a fresh grapefruit and stone fruit palate with a hint of blackcurrant.
Harvested: Between 7th – 28th April 2017
Bottled: November 2017
Winemaker: Chloe Gabrielsen
Brix at harvest: Average 21.2
Residual sugar: 4.2g/L