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The grapes originate from two 29-year-old vineyards called The Long Block and The Spice Block respectively. Yields are low and produce wines with structure and concentration.
Grapes are picked only in the cool, early hours of the morning and then packed into a cold room to be chilled before processing the following day. The grapes are gently crushed and pressed speedily to tank. A cold fermentation takes place at 11°C to lock in freshness and promote an intense tropical fruit bouquet. After fermentation, the wine is kept on its lees for 7 months. This practice adds weight to the palate and promotes a creamier mouth feel.
Pale straw in appearance with a slight green edge, the nose is of citrus and fig, supported nicely by capsicum freshness. The aromas on the nose carry through beautifully to a firm but fruit driven palate with a mild acidic zing, some flintiness and a long lingering finish.