Flinty, textured, and a complex expression of spice, ginger and white peach aroma, which heralds lavish splashes of Australian finger lime, lemon grass, clove and mouth-watering quince flavours that skip across the natural acidity. No skin contact and extended cool ferment ensure a crispness to match the elevated montane ecosystem where the fruit was grown.
Quote James Halliday “One of the last varieties to ripen – end of Apr this year. This allows it to break through the citrus spectrum (my cherished descriptor) into an array of other flavours. Hmmm. This was whole-bunch pressed, 2% solids returned to the juice, wild-fermented in stainless steel, and stirred on lees. I find curry powder on the bouquet and an armful of citrus and exotic tropical flavours on the textured palate. And the alcohol is only 12.8%