The fruit was hand harvested and we crushed a portion of the crop and left the juice in contact with the skins overnight before a very long and gentle press. Typically the pressing will take 9-10 hours, the slow gentle pressing gives us very clean juice that doesn't require any further clarifying or processing before a long cool fermentation in tank.
On the nose strong spicy aromas of clove and white pepper dominate the floral background. The wine has great fruit weight and texture in the mouth; with flavours of passionfruit, melon, spice and a dry flavoursome finish.
composition at harvest: composition in bottle:
date: 23rd April 2016 pH: 3.47
Brix: 23.8 TA: 4.7g/l
pH: 3.61 Residual sugar: 2.5g/l
TA: 4.5g/g/l Alcohol: 14.4%