Batches were fermented separately until dry with only a small portion of the juice being barrel fermented in neutral old oak barrels; 10% went through natural fermentation, while 20% underwent full malolactic fermentation in tank. No preservatives were added before fermentation; therefore the wine is low in sulfur.
Bold, Tropical, Light bodied
Citrus, Passion Fruit, Peach, Tropical, Herbs
Lifted aromatics of canned peaches, pineapple, nettle, fresh herbs, honeysuckle, and elderflower
The palate bursts with white peach, cantaloupe, Cape gooseberry and green apple underscored by green tea and a ripe herbal backbone. Long citrus and mineral finish, with linear acidity balanced by creamy mouthfeel.