A first vintage Estate wine. A delicate wine with ripe fruit aromas of pear, quince and peaches married with a smooth textural palate.
A wine to savour over lunch or dinner- Great with salmon, Waimate's free range roast pork and absolutely delicious served a selection of local cheeses.
Winemaking
The grapes were destemmed and cold soaked overnight to extract a little skin flavour and then pressed, settled and transferred to stainless for fermentation. The juice was fermented cool, and stopped when the balance between sugar, acid and the extraction of flavours was judged to be perfect. The wine was matured for four months on full fermentation lees before being fined, filtered and bottled on the Estate.
Ripe fruit aromas of pear, quince and peaches married with a mouthfilling yet smooth textural palate. A wine to savour - Great with salmon, Waimate's free range roast pork and absolutely to die for served with a selection of local cheeses.
Bottled: December 2009
