WINEMAKING: Fruit was harvested early in the morning at the coolest part of the day and delivered straight to the winery for pressing. Following pressing the juice was clarified & then fermented at cool temperatures, with a small parcel of juice having some oak contact at ferment. Post ferment the wine was left on yeast lees and stirred fortnightly for 6 months resulting in the creamy, full mouth-feel of the wine. Once this process was complete, the wine was blended and clarified and stabilised for bottling.
AROMA: Peaches, cream and citrus
PALATE: Elegant and fresh. Lightly textured with flavours of peaches and vanilla.
SERVE WITH: Richly flavoured chicken or fish dishes; Coq au Vin Blanc cooked with mushrooms, onion and bacon.
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