COLOUR: Straw to pale gold
AROMA: Citrus, guava, and pineapple aromas with warm spicy toast.
PALATE: Zesty palate of tropical fruit flavours with a hint of lime, balanced with
a mouth-watering spiciness, natural acidity and lingering creaminess.
“Fruit is picked late in the season to allow full maturation and tempering of the
high natural acidity. Fruit is then gently pressed keeping only free run juice,
which is allowed to spontaneously ferment in both stainless steel and old French
oak barriques. Due to high natural acid some of the wine undergoes malolactic
fermentation and some is left with residual sugar to balance the palate.
Maturation on lees for nine months helps to develop the flavours before being
prepared for bottling just before Christmas.” Warren Proft, winemaker
Food Pairing Notes
Fragrant Thai dishes like red chicken curry with ginger and basil, or shitake mushrooms with fresh chilli and greens.