This juicy white wine displays a wonderful array of fruits, with Meyer Lemon, passionfruit and grilled pineapple, which are complemented by a touch of spice and minerality on the palate.
The fruit is a mix of hand and machine picked, which is gently pressed followed by twenty-four hours of settling before being racked to barrel for fermentation. Fifteen percent of the lot was co-inoculated with the house strain of malolactic bacteria. The barrels were then used to top the remainder of the lot during post primary fermentation and the lees were stirred monthly.
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