A delicate pale salmon colour with a fresh flavour of redcurrant and blackberry fruit, perfumed, floral and elegant.
The grapes were picked between 20 to 23 degrees Balling and were then cold-fermented at 12 to 15å¡C in temperature controlled stainless steel tanks. Following the fermentation, the wine was left on the lees for six weeks, adding texture and complexity. It was then racked, fined and stabilised in preparation for bottling.
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