WINEMAKING

• Winemaker Antony Worch
• Harvest Date 29 April 2016
• Brix 24
• Residual Sugar 3.1 g/L
• pH 3.29
• Titratable Acidity 7.2 g/L
• Whole Bunch 100%
• Destemmed 0%
• Peak Fermentation Temp 19.5 Degree Celsius
• Oak Percentages 30% New French Oak / 70% split between 1–2 year old Oak
• Time in Barrel 10 Months
• Fining None
• Alcohol 14.7% Alc
• Total Production 70 Dozen

TASTING NOTE

Aromas of citrus and fresh Pineapple unfold gracefully with vanilla bean notes. Oak is subtle and integrated with a lovely minerality. Elegantly styled with a long lasting texturall finish.