Aromas of lemon and lime with some dried pear. A beautiful creaminess with sweet brioche and almond with lingering green apple and citrus on the aftertaste. Pairs well with Salmon, cream based dishes and pasta.
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|Winemaker||Jan Boland Coetzee & Nicky Claasens|
The grapes are pressed whole bunch without destemming. The juice is allowed to settle overnight before inoculation. When fermentation is active, after about two days, the wine is racked to barrels to complete alcoholic fermentation. Partial malolactic fermentation, between 30% and 50%.
9 months in 2nd fill (70%) and 1st fill (30%) French oak barrels.