Grapes for this single vineyard wine were hand harvested on March 14 from two small blocks on our Uley vineyard at the northern end of the Piccadilly Valley.
Initial juice analysis showed a Baumé of 12.5 degrees, pH 3.11 and titratable acid of 9 g/litre. After crushing and gentle pressing, the juice was fermented at low temperatures to enhance fresh fruit characters. Following stabilisation in tank, the wine was filtered and bottled on 5th July 2018. Alcohol 13.5%.
Intensely varietal and aromatic, the wine displays tropical fruit, passionfruit, citrus, elderflower, gooseberry and herbaceous aromas followed by a palate with persistent fruit flavours, minerality, length and crispness from natural grape acidity.