The wine is succulent and flowing with red and green apple, grapefruit, white peach, beeswax, lanolin, herbal and lemon characters. A trace of spice rounds the wine out.
A fine bead of natural acidity and a fresh green phenolic core. These two attributes balance the 20 grams of natural residual sugar.
The wine finishes long and abundantly flavorful.
Pairs with: Riesling pairs with life! Serve chilled. Try it with a sauteed scallop or arctic char dish.
Wine Making Process:
Picked from Block 11 on our Carrs Landing Vineyard in the first week in September. Selected rows were picked only, Rows 1-22 and Rows 40-52.
Fruit was chilled overnight then whole bunch pressed.
Juice was settled star bright, clear juice was racked and cultured yeast was used to inoculate.
Fermentation was run very cool and arrested once the desired balance was achieved.
The wine was bottled early to retain the delightful freshness.
|Alcohol (ABV):||11.5 %|
|Residual Sugar:||20 g/L|
|Aroma:||Lifted green apple, mandarin, spearmint and honeydew melon aromas, with white floral notes|
|Palate:||The wine is succulent and flowing with red and green apple, grapefruit, white peach, beeswax, lanolin ,herbal and lemon characters. A trace of spice rounds the wine out. L A fine bead of natural acidity and a core of phenolics reign in the natural residu|
|Pairs With:||Life! Try a sauteed scallop dish or arctic char with a beurre blanc!|