Cooperage Neutral French oak
Fruit for this wine was harvest 09-07 from both the front of the house and the side block. The fruit was chilled overnight and whole cluster pressed to tank.
Pressing was done very gently, to avoid the extraction of bitter phenolics.
Settling took place naturally at 45 degrees, after which the juice was racked off into neutral French oak barrels. Three strains of yeast were used [GRE, Rhone 4600 and VL1] and fermentation took place over a three week period with daily stirring of the barrels.
24 Hours after primary fermentation, the wine was racked off the gross lees and returned to barrel and matured on fine lees for a further 8 months. All barrels were stirred weekly to develop palate structure and weight.
Sulfur was added to block the onset of M.L Fermentation. Prior to bottling the wine was cold stabilized and fined with both bentonite and isinglass. The residual sugar was increased to balance the high amount of alcohol in the wine.
The wine was sterile filtered into bottle and was bottled May 5, 2008.
Color – Golden Yellow.
Nose – Exotic aromas of chamomile, apricots and pineapples.
Palate – The palate is rich and weighty with great length and finish. Flavors are very tropical with just a touch of sweetness to offset the heat from the alcohol. Vanilla undertones on the back palate. The wine is very young and will develop and fatten up with 1 or 2 years of bottle aging.