Barossa Valley, Australia. 100% Estate Owned. Brown loam over clay.
Picked early in the morning. Gentle pressing, minimal phenolic and cold settling precede fermentation, capturing the delicacy, elegance and finesse of this noble variety. Fermentation takes place in 90% stainless steel and 10% Nadalie Perle Blanche French Oak hogsheads. To retain freshness and bright acidity there is no malolactic fermentation. Ageing takes place for 9 months in 50% Nadalie Perle Blanche French oak hogsheads and 50% seasoned French Oak Hogsheads.
Color: Pale straw with green and golden hues.
Bouquet: Citrus fruits, melon and white peach.
Taste: Bright tropical fruit flavors and refreshing acidity.
An excellent match with seafood and shellfish as well as creamy pasta dishes.