The fruit was machine harvested and gently membrane pressed to produce a fine juice fraction which was then cool settled overnight. No sulphur is added prior to pressing to minimise phenolic pickup and enhance the underlying delicacy of the variety. After racking the juice was co-inoculated with two different cultured yeast strains before being cool fermented capture the vibrant spicy fruit characters inherent to our Camshorn Vineyard. The wine was then stop-fermented to provide the optimal balance between alcohol, acidity and residual sugar.
Oak Regime :
Aroma and Palate :
The wine is pale straw in colour with green olive hues.
The nose is elegant with aromas of citrus blossom, hints of honeyed peel and spice.
The palate is luscious and concentrated with nectarine and mandarin notes and a lingering lime and mineral finish – a perfect foil to the natural sweetness of the wine.