Description
Region: Bendigo Hills, Central Otago, New Zealand
Tasting Notes: Floral aromas of white blossom intertwine with freshly cut nectarine, and baking spices. The palate is reminiscent of baked apple strudel, with a layering of fine phenolics adding weight and complexity balanced with fresh acidity and a lengthy finish.
Winemaking: The fruit is hand harvested and whole bunch pressed, with the free run juice going to a mixture of neutral vessels. The wine then undergoes a long cool fermentation to emphasise the floral and fruit notes. 20% of the blend was fermented on skins in a clay amphora for added texture, spice, and complexity. It was aged on lees for 6 months to seamlessly bring the wine together, before being gently filtered and bottled.
Technical: Alcohol - 13.0%. TA - 5.7g/l. pH - 3.3g/l. RS - 3.3g/l. Contains sulphites. BioGro certified organic and vegan friendly.
Winemaker: Allan McWilliams & Jordan Hogg.
Accolades: