Sail over polished rocks before diving into a pool of orange blossom and peach.
The grapes were machine harvested in the early morning and a portion of the grapes were destemmed and tipped into an open vat for fermentation on skins to add some textural elements and complexity as well as dried peel and ginger spice notes. The balance was pressed and settled and a portion of the juice was fermented in stainless steel to retain freshness and upfront fruit with remaining portion being fermented in old oak barrels to add savoury notes and complexity. The wines were matured for six months in tank and old oak barriques before blending and bottling.
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Sail over polished rocks before diving into a pool of orange blossom and peach.
The grapes were machine harvested in the early morning and a portion of the grapes were destemmed and tipped into an open vat for fermentation on skins to add some textural elements and complexity as well as dried peel and ginger spice notes. The balance was pressed and settled and a portion of the juice was fermented in stainless steel to retain freshness and upfront fruit with remaining portion being fermented in old oak barrels to add savoury notes and complexity. The wines were matured for six months in tank and old oak barriques before blending and bottling.
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