Winemaking: The grapes are harvested in the cool autumn of March then treated inertly, to preserve the fruit aromas and flavours. Fermentation, of separate batches, using various yeast strains, isolated for their ability to preserve and enhance aromatic grape varieties. They were also fermented, at cool temperatures, to retain the fresh primary fruit varietal characters.
Colour: Pale straw green in colour.
Aroma: Vibrant passion fruit, guava, and gooseberry notes with subtle basil and bay leaf aromas.
Palate: Full of fresh tropical fruits, mixed herbs, and gooseberry that dominating the palate. Crisp acidity, with elegant fruit length, and subtle herbaceous characters that linger on the palate.
Cellaring: Drink now
Food Pairing: Pad Thai, Chicken and Cashew Nuts
Allergens: Contains Sulphites. Fined with the aid of milk products, traces may remain