“Colour: Clear and bright rose gold. Aroma: Super complex and very intense with red apple skin, quince, pear, orange blossom, clove, cardamon, cinnamon, pie crust and hints of rose water. Palate: Amazing on the palate, very textural yet fresh showing red delicious and granny smith apples, wild strawberry, nutmeg, lovely mineral notes, wonderful mouthfeel from barrel fermentation, creaminess from lees stirring and fantastic length.
Vinification: A three day cold soak prior to wild fermentation commencing then a further three days on skins with gentle punch-downs twice a day to extract the amazing bronze/copper colour from the skins as well as the red apple and pear aromatics without extracting too much tannin, before being pressed off into barrel for the remaining 138 days of fermentation (141 days in total) on full solids with lees stirring twice weekly to increase complexity and mouthfeel. The wine was racked and bottled unfined and unfiltered immediately post fermentation to retain freshness.”
Municipal
