Fresh style with varietal notes of spiced pear and floral notes. Palate is fresh with hints of lemon curd. Layered with texture and complexity from subtle oak and time on yeast lees. Grapes were immediately pressed following harvest to minimise pick up of colour from the pink skinned grapes. They were gently pressed into a combination of new and old French oak and stainless tank. Ferment was achieved with a mix of inoculated and wild yeast. At the end of the ferment, the barrels were left without sulphur and stirred on lees for increased mouthfeel and complexity
Perfect with full flavoured seafoods like crayfish and scallops as well as most rich full flavoured Asian foods.