Grapes: Ortega Clone 25, 600 Kilos. Harvest 26th September: Picked at 19 Brix and 7.2 TA. Winemaking: Gentle pressing, partial fermentation in stainless steel tank with indigenous yeasts. Temperature kept below 20 degrees, bottled once desired density was reached. Bottled October 4th: Manual gravity filler, no filtration or additions. Disgorged April 23rd: Neck frozen and disgorged by hand.
Colour: Clover lime. Nose: Ripe red apple, Comice pear, grapefruit, honeysuckle. Palate: Coxes, pomelo, sherbert. Food Match: Fish and chips, oysters.
Label features in-house illustration of a very petulant Bacchus, god of wine.