VINEYARD

The grapes were hand harvested before being whole-bunch pressed. The free run juice is chilled to about 8 ̊ Celsius for 2 days. The clear juice is then taken off and pumped into 500 litre barrels where it undergoes natural fermentation.

VINIFICATION

After the alcoholic fermentation, 40% wild fermentation, the wine underwent 60% malolactic fermentation and spent 9 months in wood before being racked and blended. It was then stabilised before it was bottled and labelled.

WINEMAKER’S COMMENTS

In this fresh and elegant wine with its peach-blossom fragrance, the aim is to evoke those bedtime butterfly kisses of their beautiful baby girl, so the oaking (10 months in this case) is subtle, serving only to spice the stone fruit, melon and citrus flavours with hints of hazelnuts and vanilla cream. It’s beautifully delicate and understated, with a pure, slightly piquant and lingering ‘mineral’ finish promising great charm well beyond the toddler years.

ANALYSIS

Alcohol 13.21 %
Residual Sugar 2.7 g/l
Total acid 5.5 g/l
pH 3.43