Ripe quince, pineapple and stone fruit, with some interesting savoury undertones. Lightly textured palate, with a hint of sweetness and balancing crunchy acid, results in a brisk finish.
Made reductively. Grapes were harvested during early morning hours in cool temperatures and were given 8 – 10 hours skin contact.
Enzymes were used to help extract flavours while on the skins. VIN 7 Yeast was used. Wine lay on the lees for 3 months before being racked, cleaned and bottled.
Michelangelo International Wine Awards, SA 2013 – Gold