Made from 100% Estate grown fruit. Harvested on 26 October 2017 after second frost. Grape sugars were >250g/l or 25⁰B. Destemmed and cold soaked on the skins for 24h. Cold settled and inoculated & fermented with commercial S. cerevisiae yeast (R2) between 10.5-12.5⁰C. Fermentation inhibited at 92g/L residual sugar.
Food Pairing Notes
Pair with soft cheeses (camembert, brie), fruity dessert (not too sweet), sponge cake, or lime cheesecake.
This wine is ready to drink now, this wine can be cellared for many years to come.