The grapes were harvested at the beginning of March, destemmed, crushed into the press where the juice and skins were held together for two hours for colour extraction. After pressing, the juice is cold settled in tank, racked and then fermented at cold temperatures to retain it’s aromatic characteristics. After fermenting 50% of it’s sugar content, corresponding to 6 –7%v/v alcohol, the ferment is stopped which retains natural sugars in the wine along with a slight spritz from ferment. The wine is then immediately filtered and sent for bottling.
The 2020 vintage began with a very dry winter and almost no rainfall at all. Budburst began in mid-August and it was not until mid-September that we received some decent rainfall. Over the summer period, the dry conditions continued and it resulted in the earliest harvest in history. The dry conditions meant that crop levels were down but the grapes we harvested were in great condition and had lots of concentration of flavour.
Pale ruby pink.
Displays lifted aromas of ripe red cherries and strawberries with hints of floral notes.
Delicate flavours of fresh strawberry and raspberry fruits with a hint of spritz and crunchy acidity.
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