fermented in concrete
The exuberant wine announces itself with dramatic aromas of guava, mango and peach and then delivers these rich and complex tropical fruit flavours. The bright acidity adds a refreshing touch of lime to a finish that just does not want to quit. I have seldom encountered a wine that delivers the flavours of the grapes so accurately. Fermentation in the egg, where there is a gentle mixing of the lees, has added a rich and satisfying texture. 95 points.
~ John Schreiner, author and wine critic
Cases Produced: 200
- Alc: 13.5
- pH: 3.35
- TA: 6.9
Harvest Date: October 1st, 2012
Bottling Date: April 5th, 2013
The hand picked grapes were whole cluster pressed and the juice chilled and allowed to settle before racking into our 1800 litre concrete “egg” for fermentation. Gentle stirring on lees and aging the wine in concrete promoted a rounder, softer mouth feel. After 5 months in the egg the wine was stabilized and filtered before bottling.