The wine has intense aromas of gooseberries, tropical fruit and sweet-grapefruit with a core of minerality.
The excellent natural acidity creates balance to the concentrated, rich mouth-filling texture.
Night harvested at 23B and crushed and destemmed - reductively skin contact for 3 hours, pressed and settled for 48 hours. The fermentation of this wine was postponed for 4 months before inoculated with CKS. 2 weeks alcoholic fermentation temperature controlled at 14-16oC and was bottled soon thereafter.
Post fermentation lees contact of 4 months, stirred up once a week to enhance mouthfeel and concentration.
The wine is bottled unfiltered and sediment may occur.
Full flavoured seafood dishes and creamy soup or blackened, spicy pan-fried fish.