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The grapes were machine harvested at the beginning of February, and pressed gently with only the free run cut used. A cool ferment was used to ensure aromatic characters were retained. Post fermentation the wine was sulfured and racked off yeast lees, with a light fining of skim milk. The Verdelho was then heat and cold stabilized filtered and bottled under screw cap to retain freshness.
The 2017 vintage will be regarded as a great Hunter Valley vintage, with ideal warm growing conditions leading up to vintage. After some spring and early summer rains, the vines were healthy and had plenty of foliage. Very dry and hot summer conditions with temperatures over 40 degrees meant the tannin and flavour profile of the fruit was allowed to fully mature. The 2017 white and red wines will be full of flavour and highly sought after.
Pale yellow with green hues.
Tropical fruit aromas.
Mouthfilling fresh pear and stone fruit flavours, while a crisp, refreshing line of acidity delivers a long, dry finish.