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Mid lemon colour, the nose shows lifted loquat, white flowers and dried lemon peel. A delineated mineral-edged acidity on entry with clear focus and softened by ripe fruits and lime-sherbet texture and flavours of celery salt, white pepper, yuzu fruit and slate. Bright, there is a subtle perfume that permeates the mid-palate and extends to a long finish.
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VINICULTURE
Grapes were picked in the early morning of the 15th March 2021. Picking decision was influenced by the flavour development in the grapes. The grapes were handpicked into small lug boxes, delivered to the cellar the next morning.
The crates were emptied into the pneumatic press for whole-bunch pressing. Juice was handled reductively and inoculated with Alchemy II yeast. Fermentation took 3 weeks at temperatures between 12ºC and 14ºC. The wine was racked-off its gross lees and left for about 4 months on its fine lees with stirring when needed. The wine was then racked, stabilised with bentonite, crossflow-filtered and bottled.
TASTING NOTES
A delineated mineral-edged acidity on entry with clear focus and softened by ripe fruits and lime-sherbet texture and flavours of celery salt, white pepper, yuzu fruit and slate. Bright, there is a subtle perfume that permeates the mid-palate and extends to a long finish.
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