Opulent and complex with a flavour of ginger and peach with complementing jasmine notes through to a long and layered finish, quite stunning.
The grapes were manually harvested at full maturity 13 to 14 degrees, meticulously sorted and then immediately pressed. A static temperature controlled must settling took place and the clear juice was fermented in 225 litre barrels, lasting four to five weeks. The wine was matured in oak barrels, of which 25% were new, on its fine lees for 12 months with regular “b̢tonnage” (stirring of the lees) which added texture and complexity to the resulting wine.
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