Viticultural Information

Grape Varieties Colombard
Yield 12 - 15 Tons Per Hectare
Sugar At Harvest 21.5 B

Oenological Information

Alcohol Strength 10.5%
Total Acid 9.2 g/l
Residual Sugar 8.4 g/l
pH 3.25

Vinification

Whole berries were destemmed. Only free running juice was used. The wine had 4 hours skin contact. After the wine was fermented dry, it was racked, filtered and bottled.

Winemaker’s Comments

This wine's attraction lies in its fresh, exuberant aromas and invigorating palate. The concentrated guava and pineapple fruitiness on the nose spills over onto the palate. Rounded in the mouth full of flavour, yet light and lively. Delightful summer quaffer, yet a pleasing food wine. A lovely patio wine - best consumed in its youth. This juicy crisp wine, with its lingering fruity after-taste is ideal with seafood and lightly spiced meats.

Current Accolades