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.
An ideal, cool to mild growing season and consistent rainfall resulted in good flowering and fruit set and an even and uninterrupted ripening period. Whilst being one of the most rapid vintages on record, with most varieties ripening simultaneously, it is also one of the Hunter Valley’s great.
Pale yellow with green hues.
Citrus, lanolin and sherbet.
Fresh sherbet with delicate citrus fruit flavours.