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Notes:
Tasting Note:
The aroma is an alluring combination of mandarins and lemon with white peach, oyster shell, quince and flint. The palate is defined by delicate citrus fruit, complexed with a saline texture from exposure to the southern sea air and a finish that lingers.
Best Enjoyed With:
Chicken breasts poached on mint, cumin and allspice served with tabouleh and lemon yogurt. Farfalle pasta with mixed beans in a fennel based tomato sauce.
Treatment:
The grapes were handpicked and whole bunch pressed with the free run juice and pressings kept separately. After settling, the juice was placed into French oak puncheons and a ceramic egg for fermentation. Towards the end of this process, lees stirring was introduced and continued, bi-weekly for 3 months until most of the malolactic fermentation was completed. The wine was topped as required during the next 8 months prior to blending and bottling.