WINE MAKING

After daily visits to the vineyard and tasting the grapes to find that perfect taste profile, our winemaker chose to harvest the grapes October 9 through 12. The grapes were hand-picked from our on-site Dr. Muckle Vineyard. The juice was racked to both stainless steel and neutral 500 litre puncheon barrels. The oak puncheons were allowed to undergo a wild ferment (indigenous) with temperatures ranging between 16 and 18ºC and the stainless-steel portion fermented at 10 to 12ºC. Both ferments were arrested when the wines reached a balance between acidity and residual sugar. After three months aging in neutral oak puncheons and stainless-steel tanks, the wines were blended together just before bottling.

SERVING SUGGESTIONS

Serve chilled at 10 to 12˚C. A lovely sipping wine for pure enjoyment. Serve with pork tenderloin with tangy plum sauce; spiced pork tenderloin; fresh spring rolls and dipping sauces; apricot glazed baked ham; smoked salmon risotto; turkey with a dried fruit stuffing; grilled salmon with wild rice; bouillabaisse; steamed mussels; sushi; California rolls; savoury curry dishes. This wine will continue to develop through 2029.