Winemaking
100% hand-harvested fruit was whole-bunch pressed and barrel fermented in a blend of new and aged French oak barriques and puncheons. 53% new oak. 100% indigenous yeasts and 60% malolactic fermentation with a small amount of lees stirring during 11 months maturation in the barrel. A further 6 months maturation on lees in tank took place prior to bottling.
Tasting Notes
Beautiful bright Lisbon lemon colour. Very open, delicious aromas of lemon, oat biscuits and white peach with a beautiful twist of creaminess. A tense lemon zest and salty feel on the palate becomes richer with warm, grilled peach, roasted cashew and beautiful French oak, finishing long, savoury and dry.
