Selectively hand-harvested fruit fermented in 2 stainless steel vessels. 30% of the juice went un-sulphured prior to fermentation to allow oxygen saturation thus building antioxidant capabilities later down the track. The juice was then cold settled and racked off lees prior to fermentation. Fermentation temperatures were tightly controlled, with one vessel at 16c-18c, and another slightly warmer at 18c-22c. Finally, 20-day fermentations were stopped at desired residual sugar levels.
Bright lemon hue. Pronounced aromas of candied lemon, lime juice, pink lady apple. Electric acidity on the palate, with flavours of lemon and lime zest.