|WINEMAKING: Smaller pockets of grapes specifically selected from different
vineyard sites were hand-harvested before being crushed and de-stemmed.
Overnight settling of the juice was followed by carefully racking to the
fermentation tank. 100% of the blend was fermented in barrel of which 53% was
an indigenous yeast strain to enhance the texture and mouth-feel of the wine.
47% was fermented with a specially selected commercial yeast strain to
enhance fruit, freshness, minerality and overall complexity. The wine was left on
extended lees contact for 280 days after fermentation and stirred regularly
during this period.MATURATION: 100% matured in barrel.
WINE DESCRIPTION: This layered wine shows aromas of white, fleshy pear,