Aromas of fresh pear, ripe apricot and subtle oak spice lead to a fine, crisp palate with vibrant flavours of ripe Granny Smith apples and cinnamon spice.
Vinification was kept simple, a proportion was barrel fermented in 1,500 litre French oak foudres and a selection of neutral 500 litre oak with natural yeasts, followed by malolactic fermentation. The remaining proportion of fruit was fermented with a selected neutral yeast in stainless steel, this portion did not undergo malolactic fermentation to retain the crisp natural acidity. 40% of the blend was matured in large, neutral oak barrels and foudres for six months.
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