|Alc % by Vol
|Residual Sugar g/l
|Total Acid g/l
| Volatile Acidity g/l
|Free SO2 mg/l
|Total SO2 mg/l
||Grapes all handpicked and sorted before pressing. Grape must handled reductively (no oxygen exposure)and kept chilled to preserve aromas. Minimum sulphur additions throughout winemaking process. Pressed using a vacuum press. Fermentation initiated in French oak barrels, with five different batches fermented relatively warm (18-20C) with different commercial yeasts.
||Wine matured on the lees for 9 months in 15% new French oak barrels and the rest in 2nd and 3rd fill barrels.
||A rich full wine with lemon, pineapple and kiwi fruit flavours, as well as honey and Botrytis notes. Subtle oak flavours are balanced with hints of citrus, papaya and thyme. The components of this wine are well integrated with a good acidity, a lingering spicy finish and a touch of sweetness.
Beautifully paired with sushi, fish dishes, seafood and mild Thai green curry.