The free run was cold settled in tank, racked the following day and fermented at 13 degrees with an aromatic yeast. The pressings were fermented with a yeast that provides greater mouthfeel and body, then transferred with full solids to French barrels. The pressings were stirred once each month for 6 months, so as to break the yeast down and give the wine a creamy, full texture. Both fractions were blended, clarified and filtered prior to bottling in July 2016.
An aroma of freshly cut pineapple, honeysuckle and a touch of vanilla. The palate has flavours of peach, apple, pear, a touch of creamy vanilla, finishing long and clean with a lemony acid. Great with seafood
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