Pale salmon-pink in colour with red-fruit driven aromatics of dried cranberries, strawberry jam, dried tea leaves and ripe McIntosh apple. Flavours of pomegranate and sour cherry on the palate, with lively acidity and a dry finish.
Comprised of five different red grape varieties that were vinified separately, this wine was made using the saignée method – whereby cold-soaked juice was drained from the skins of red wines and then treated as though they were an aromatic white wine. Fermented dry and aged in stainless steel at cool temperatures, this wine was filtered prior to bottling.
Cooperage: Stainless steel (100%)
Harvest Dates: September 29 – November 12, 2008
Residual Sugar: 4.0g/l (sugar code = 0)
Total Acidity: 7.0g/l
Enjoyed best in its youth!
August 01, 2009
Winery, select restaurants, and online.