Colour: Bright deep straw.
Nose: Buttery, vanilla and varietal typical.
Palate: Smooth well-rounded and velvety dry white with a more-ish finish.
Soups, lightly flavoured casseroles, poultry and veal.
In The Vineyard
Trellis System: extended Perold
Soil: Decomposed granite
Climate: Hot dry summers & heavy winter rains
About The Harvest
Date: 5 & 6 February 2007
Yield: 9 tons / ha
In The Cellar
After destalking and crushing the mash was cooled to 16°C and then pressed in a membrane press at ± 1 bar. The free run juice was then treated with a pectolytic enzyme and allowed to settle overnight. The juice was inoculated with a specially chosen yeast strain and fermented dry in new French Oak for approximately 2 weeks. The wine was racked, stabilized and then sterile filtered before bottling in mid-March.