COLOUR

Bright yellow straw from extended time in new oak.

NOSE

Poached pear, peach and mandarin with flinty butterscotch and vanilla.

PALATE

Clean full-bodied interweaving flavours of poached pear, peach and apple integrate with light toasty pastry and textural vanilla bean barrel toast sophistication with a delightfully peristent tangy dried orange peel finish.

WINEMAKING

The grapes were harvested cool in the morning then pressed oak.  The barrel fermented portion (100%) was fermented with a more fruit driven Portuguese yeast strain followed by complete malo-lactic fermentation to enhance both layering on the palate and overall complexity. Yeast lees where periodically stirred in barrel for 11 months to impart greater dimension and textural properties.

FOOD PAIRING

Coq au Vin Blanc with a hint of fresh Tarragon.

VINTAGE NOTES

Cool conditions in early spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.