The Winery-Grapes are picked and immediately pressed to
tanks for clarification. Juice is transfered to tank for
a long and cool fermentation to ensure maximum
varietal extraction. The finished wine is then bottled
as soon as possible to retain aromatics and fresh
characters.
Food pairing-Try with white fish, seafood, grilled asparagus,
avocado with prawns.
Awards Press
2012 Vintage: Sommelier Wine Awards 2013 - Silver
2011 Vintage: IWSC 2012 - Silver
2014 Vintage: "‘Herbaceous, with quince and guava, fresh acidity and clean,’ said team leader Annette Scarfe
MW, with consultant sommelier Christophe Richelet adding: ‘Tropical notes of guava and mandarin, pleasant
texture with a mineral, salty finish.’" Sommelier Wine Awards 2015, Judges Comments
2012 Vintage: "With green aromas of asparagus and nettles, the fresh, zippy palate shows more tropical notes.
'A bargain. Not overly complex, but ticks all the boxes,' said The Harwood Arms' Alex Sergeant." Sommelier
Wine Awards 2013, Judges Comments
