The vineyards crop at between 6 and 11t/ha and the grapes are harvested at various degrees of ripeness from 20.5 to 23 degrees balling, depending on acid, pH, flavour intensity and profile. All grapes are hand harvested.
The grapes are de-stemmed, crushed and pumped via mash cooler directly into our inert (oxygen free) press. Free-run and press juices were separated and settled overnight before being racked off the heavy lees and inoculated for fermentation with selected wine yeasts for fermentation at around 15 degrees Celsius in stainless steel tanks. 5.5% of the wine ferments in barrel. After fermentation the wine was blended, stabilised and bottled in July Vintage_2019. 185 000 bottles were produced.
The wine has a vibrant light straw colour with flecks of green on the rim. There is an abundance of green melon, green apples, subtle lemongrass and granadilla on the nose. The wine enters the palate with concentrated flavours reminiscent of the nose. This finish is refreshing and crisp with a slight oyster shell salinity that makes it quite moreish.