Ripe quince, pineapple & stone fruit, with some interesting savoury undertones. Lightly textured palate, with a hint of sweetness & balancing crunchy acid, results in a brisk finish. Made reductively. Grapes were harvested during early morning hours in cool temperatures & were given 8
- 10 hours skin contact. Enzymes were used to help extract flavours while on the skins. VIN 7 Yeast was used. Wine lay on the lees for 3 months before being racked, cleaned & bottled. Michelangelo International Wine Awards, SA 2013
- Gold