Fermented on skins slowly using wild yeasts, then aged in old Burgundy barrels for 9 months before bottling - unfined & unfiltered.
Grapes: Ortega Clone 25 1500 Kilos.
Harvest: 22nd September 2018 - picked at 19 Brix and 7 TA.
Winemaking: Three quarters of the grapes were de- stemmed into a variable stainless steel tank, with a quarter whole bunch clusters added. Fermentation on skins took place slowly via indigenous yeasts.The wine was then aged in old Burgundy barrels for 9 months before being bottled using a gravity filler.
Bottled: 14th October 2019, unfined and unfiltered.
Nose: Orange blossom, honeysuckle.
Palate: Apricot, Dandelion.
Food Match: Seafood, salads or light pasta dishes.