WINEMAKING

• Winemaker: Antony Worch
• Harvest Date: 29 - 30th April 2017
• Brix: 21.5 - 22.5
• Residual Sugar: 4.5 g/l
• pH: 3.20
• Titratable Acidity: 8.5 g/l
• Whole Bunch: 100%
• Peak Ferment Temp: 19 Degrees Celsius
• Oak: 10% 3Yr old French Oak
• Time in Barrel: 3 Months
• Fining: None
• Filtering: Sterile
• Alcohol: 12.9% Alc
• Total Cases Produced 450

Intense pear and white flowers on the nose with a hint of ginger. The mouth is full bodied and long balanced with a refreshing acidity, revealing the clean aromas of summer stone fruits.