Harvested very ripe. Settled for 24 hours at 10 – 12°C after which it was racked and inoculated. Slow alcoholic fermentation at 14-16°C in tank of which 30% was fermented in new and 2nd fill 300L French oak barrels. Making use of different yeast strains adds to the overall complexity of the wine. Wine was kept on the lees and stirred twice a week for the first two months to add to the mouth feel of the wine and aid in the wood integration. At 8 months the barrelled portion was blended back with 70% tank fermented batch.
Apricots, orange peel, citrus and biscuit followed by rich mouth feel with lingering marmalade aftertaste. A concentrated wine to be enjoyed with smoked pork neck, risotto or Thai dishes.
Rating: Platter 4 Star.