The grapes were handpicked in January. After crushing and de-stemming, the must was chilled and the juice drained off. After cold settling, the clear juice was fermented slowly and at cool temperatures in stainless steel vats to retain the fresh fruit flavours. The wine was bottled soon after fermentation and cellared in optimum conditions prior to its release.
The 2006 vintage followed the dry winter of 2005. Relieving rains in Spring resulted in good flowering and excellent fruit set. Late December and January produced hot and extremely dry conditions with record temperatures experienced between Christmas and New Year. This resulted in reduced yields and an early harvest but excellent flavour intensity and varietal character.
Pale yellow with green hues.
Citrus, lanolin and sherbet.
Clean with racing acidity and lovely citrus flavours.