The Kalfu ranges are linked to the sea creatures depicted on the labels:
Molu means ‘where the sun sets’ – historically it was believed that during the day stars would hide in the sea and become starfish.
The grapes were harvested by night and then carefully transported to the winery. Prior to fermentation, a cold maceration was carried out for a period of 12 to 14 hours to increase contact between juice and skin. The fermentation was carried out slowly, maintained at a constant temperature of between 13 and 16ºC, which allowed for extraction of the fruit and mineral aromas characteristic of Chardonnay. After fermentation, it was left to rest for 6 months on its lees, with regular bâtonnage. About 15% of the wine was agedin French oak for six months.
On the nose, this wine is elegant and expressive, notable for its tropical fruit aromas, such as papaya and pineapple, which blend with gentle notes of citrus. A well-rounded wine with good volume, delicious acidity and a gentle finish.
Copyright 2014 | Richard Granger Fine Wine Merchants