COLOUR: Straw to pale gold
AROMA: Melon, papaya and citrus blossom aromas with a nutty complexity.
PALATE: Subtle sweetness amid tropical fruit flavours framed with characteristic mouth-watering natural acidity that persists through to the finish.
“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
This wine loves fragrant dishes and chilli - pair it with a popular Chrismont Restaurant dish of house-made saffron ricotta gnocchi, with creamy broccoletti sauce, mild chilli and Howes Creek Farm smoked bacon.