Winemaking: All of the fruit was picked cold and whole cluster pressed. The juice was clarified and slowly fermented in stainless steel tanks. After fermentation the wine remained in tank on the lees (sur lie) for an additional 3 months. This wine was bottled in February 2019.
Wine Analysis: 13.9% alcohol • 3.36 pH • 6.6 g/l TA
Tasting Notes: Aromas of grapefruit and gooseberry; with hints of sweet pea and jasmine. The mouth is crisp and clean; with bright flavors of Key lime, guava, and lychee. Firm acidity provides a zesty finish of citrus, mineral, and spice.