Tasting Notes
Colour: Light straw
Nose: Buttery, vanilla and varietal typical.
Palate: Smooth well rounded and velvety dry white with a long finish.
Food Suggestions
Soups, lightly flavoured casseroles, poultry and veal.
In The Vineyard
Irrigation: Overhead
Trellis System: Extended Perold
Soil: Decomposed Granite
Climate: Hot dry summers & heavy winter rains
About The Harvest
Type: Hand-picked
Date: 14 February 2011
Yield: 7 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 chosen yeast strain and fermented dry on french oak staves and left for 3 months on the lees with the staves. The wine was then racked and stabilized and received a light filtration prior to bottling in May.
