A cool wet summer originally gave us some concerns about the vintage but patience was rewarded with a hot dry harvest season that allowed grapes to
ripen fully. Clean ripe fruit was harvested from a two-acre vineyard block planted in 2006.
The fruit was allowed to soak for 36 hours in our closed press and then pressed juice was cleaned using our flotation pump and selected yeast was added. Fermentation was slow and cool and the wine remained on its lees for
18 months and the lees were stirred every month.
Medium-bodied and intensely aromatic with notes of honey, lychee, rose, and pear. The flavours carry through to a refreshingly dry, fruit-forward
palate with great food-friendly acidity and a lingering finish. Try with your favourite curries or Chinese takeout.
90 points - Spicy, Rich, Harmonious
Michael Vaughn, Vintage Assessments
Brix At Harvest:20
Release Date:May 1, 2019
Honestly great wines.
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