Description
Delicate citrus, pears, passion fruit, melon, mandarin, peach, to only name a few of the flavours composing the bouquet. These fruit notes are lifted by some delicate savoury undertones of basil and lemon grass, as well as by some elegant mineral notes; the hallmark of the Clos. As usual, we can expect the lees characters to develop overtime. In the mouth, it is all round and full, with good tension thanks to the racy acidity. A wine with great balance, creamy texture and a lingering finish. A vintage that will honour a wide range of dishes.
Certifications
Vineyard
All the fruits are sourced from our 8ha. single vineyard; a free-draining terrace perched 15 m above the South bank of the Awatere River. High density planted vines, Guyot double pruning, controlled yield, are the X factors allowing a full aromatic maturity of the grapes. As soon as picked, the fruits are transported to the onsite gravity fed winery, ensuring to deliver the fruits in the best possible conditions.
Vinification
Cold fermentation at 12º to 14ºC in stainless steel thanks. The wine is then left on its lees for several months until bottling mid-November. In the vintage 2019, a small amount of wine (10%) was barrel fermented. The barrels are used to enhance the lees contact hence the palate weight, while taking great care not to impart wood character.
Maturation
The wine is aged on its fine lees for 7 months before bottling.