A variety that originates from Portugal, this fruit is from a single vineyard sourced from the Riverland, SA. Hand-picked around 11.0 baume to retain bright fruit flavours and as much natural acid as possible the fruit is then crushed and stays on skins for ferment until dry (approx. 15 days), this is called skin contact wine. Pressed off skins and then put to an older French oak barrel to stay on full solids for 8 months. Taken out of barrel, filtered and put to bottle for 6 months before release on May the fourth.
Very Small Batch. Only 420 bottles made.
Golden in colour, as soon as you swirl this wine you get fond memories of going through a field of flowers in full bloom. Sun shinning on your face giving you the warmth you need. You pause at a mandarin tree and gently rub your finger on its skin releasing a hint of zest and the flavours to come. As soft as a mouthful of pasta with just the right balance of acid. A delight for all the senses.
may the 4th be with you