Winemaker Notes
Grapes are picked by hand in mid- October and de-stemmed before undergoing 12 hours of maceration on the skins. The juice is fermented with native yeasts for eight weeks in stainless steel tanks, it is aged sur lie for richness and character.
Light gold in color. On the nose, exotic, intense fragrance recalling ripe apricot, citrus fruit, and petrol. Elegantly structured on the palate, with pronounced stone fruit and mineral character. A delicious match with chicken, seafood and Asian cuisine.