A zesty and fresh Colombard with swirls of tropical fruit, lemon zest and vanilla coming through on the nose. Concentrated tropical and citrus flavours followed by a fresh and lingering finish on the pallet.
Winemaking processes was used to promote the tropical fruit flavours that are naturally present in the grapes. Only free run juice was used. The wine was fermented with a combination of French and American oak staves to add complexity while respecting the natural fruity flavours of Colombard. Fermentation temperatures ranged between 16 - 18°C and lasted approximately 10 days. After fermentation the wine was aged on fine lees for 4 months to add body and structure.
