Intense fruity aromas of guava and quince balanced by clean citrus notes. The palate starts with ripe fruit and medium weight, developing into a fresh finish and lingering minerality.
WINEMAKING:
Grapes were harvested 7 days apart at 21.4 balling and 22.7 balling, respectively. The fruit was destalked and lightly crushed into the press. After gentle pressing to 0.2 bar of pressure, the juice was allowed to settle for two days. The clear juice was racked off and fermented using Vin 7 yeasts at approximately 12 degrees Celsius. Fermentation lasted 20 days. Once completed the wine was lightly sulphured and left on the lees for a month prior to bottling. No malolactic fermentation was allowed.
More Info: Fairview Wines
