Ripe fruit aromas of pear, quince and herbs married with a rich and smooth textural palate.
A wine to savour over lunch or by the fire - Great with spicy Asian dishes and absolutely delicious served with desserts and a cheese board.
Winemaking
The juice was settled and transferred to tank for fermentation. It was fermented cool, and stopped when the balance between sugar, acid and extraction of flavours was judged to be perfect. Some botrytis in the bunches contributing favourably to the wine complexity. The wine matured for four months on full fermentation lees before being fined, filtered and bottled.
Ripe fruit aromas of pear, quince and herbs married with a rich and smooth textural palate. A wine to savour over lunch or by the fire - Great with spicy Asian dishes and absolutely delicious served with desserts and a cheese board.
Bottled: September 2008
