NOT AVAILABLE FOR TASTING AT CELLAR DOOR
The wine has a greenish hue with nose of green figs, capsicum and floral hints. Rich and full, but not sweet, the wine remains long.
In The Cellar
Veritas 1999: Silver Medal
International Wine Challenge 2000: Silver Medal
Wine Magazine November 1999: 4 Stars
Wine of the Month Club December 1999: 1st of 49
All fruit is handpicked into baskets. In the cellar ascorbic acid and SOÂ² are added during crushing and de-stemming. Must is chilled to 14ÂºC before being pressed. Typical yields are 580â€“260 litres/ton free run and first press extraction. Juice settled for 2â€“4 days, racked and bottle filtered. Fermentation is induced by active dried yeast culture and fermentation temperatures are optimally between 9â€“13ÂºC. Lees is stirred for 2â€“3 months after fermentation. The wine is then fined, filtered and bottled.