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Winemaking: Both parcels of fruit were hand harvested early in the morning when temperatures were low. Crushing occurred soon after, and only the finest portions of the free run juice were used. After clarifying the juice, fermentation commenced as separate parcels in stainless steel. At about the mid-point, all the Lenswood ferment, and 23% of the Charleston portion was filled to French oak Hogsheads to complete fermentation. The balance of the Charleston parcel completed the process in stainless steel tank. The lees in the barrels were stirred weekly for 2 months. After 5 months, the parcels were combined, stabilised and filtered. The wine was then bottled early to retain the fresh fruitiness.
Colour: Brilliant, bright green hue is immediately inviting
Aroma: Very fresh and attractive tropical intensity of passionfruit, juicy limeand hints of lemongrass and pink grapefruit freshness
Palate: Flavoursome mix of citrus and tropical fruits, leads to a textural palate of excellent persistence, finishing with a refreshing tang of limey acidity and a long-lasting finish