The vineyards crop at around 6 t/ha. The grapes were picked at optimal ripeness with sugars between 20 and 23 degrees brix and acidities ranging from 6 to 8 g/l.
The grapes were de-stemmed, crushed and pressed to stainless steel tanks for overnight settling, after which the juice was racked and run to barrel with a certain percentage of lees added back. Approximately 30% of the wine fermented in stainless steel and the rest in 228L French oak barrels 5% being new barrels. The wine spent on average 8 months in barrel ageing on the gross lees with regular lees stirring. There was no malolactic fermentation allowed on this wine. The wine was bottled in November Vintage_2016 after stabilisation and filtration. 113 000 bottles were produced.
The wine displays a brilliant pale straw colour. Aromas of ripe quince and orange blossom spring from the glass with underlying notes of fresh ginger and a hint of toasted almonds. The entry on the palate is vibrant with fresh Clementine, grapefruit and subtle ginger spice notes. The mid-palate has a creamy rounded texture, yet the wine finishes bone dry with an aftertaste of lightly toasted almonds lingering for a while. Drink now through to 2022.