WINEMAKING

Individual parcels of fruit were destemmed and fermented separately at cool temperatures in stainless steel tanks, using various combinations of selected yeasts. Two parcels of late harvested fruit was whole bunch pressed to barrel for wild fermentation.

TASTING NOTES

Bright and expressive nose
with tropical notes of pineapple and mango. The palate is filled with fresh passionfruit and has vibrancy and texture that lead to a dry finish.

HARVEST COMPOSITION

Brix 23.4 – 24.0
pH 3.1-3.2
Titratable Acidity 7.4 – 8.3 g/L

Wine Composition

Residual Sugar 3.4 g/L Titratable Acidity 7.4g/L Alcohol 14%

Vine Age

12-18 years (planted 1999-2005)

Clone

MS UCD 1