The fruit was crushed, chilled and tank pressed with the juice allowed to settle for 48 hours prior to racking clear juice off solids for fermentation. A combination of 8 different yeast strains was used to provide interest and complexity in the wine. 70% of the wine underwent cold fermentation in stainless steel tanks for 3 weeks whilst 30% of the wine was fermented and matured in French oak for additional complexity, texture and mouthfeel. After fermentation the wines remained on yeast lees until bottling. Straw in colour with platinum highlights, the nose predominantly exhibits rich tropical notes of pineapple and mango, zesty citrus aromas of fresh lemon and grapefruit, and herbaceous topnotes of basil. The portion of oak fermented and matured Chardonnay adds decadent complex undertones of sweet spices, double cream, raw floral honey and bread dough. The palate is smooth, silky and rich with fruit sweetness and textural complexity in the mid palate and lively crisp acidity on the finish. Drinking beautifully now, this wine will develop further complexity over the next 3 to 5 years. Chardonnay is a great match
