Grapes were harvested by hand before 11am in the morning. Handpicked. Skin contact occurred for 1.5 hours to accompany a buttery mouth feel. Only free run juice was used. Fermented at 17 degrees to gain an ester buttery mouthfeel with prominent stone fruit characters. The wine settled on fine lees after fermentation for 4 months before bottling. No use of oak.
The wine has a bright yellow/green colour with complex flavour of butterscotch and a characteristic hint of citrus. All of this contributes to the fullness and freshness of this wine.
Butternut, deep fried Sage and Roasted Pine nut Phyllo tartlets.