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Grapes were harvested on 15 March 2019 from 14 year old vines. 85% of the wine started fermentation in stainless steel tanks and were moved to barrel halfway through the fermentation process. Of this 85%, 37% of the wine was fermented in new Burgundian style wine barrels and 48% in 2nd-fill barrels. The remaining 15% of the wine went through spontaneous fermentation in stainless tank with rocks from the vineyard and in a special fermentation egg. The wine spent 8 months on its primary lees with intermittent barrel rolling to stir up the lees and release the manno-proteins in the yeast cells that add flavour and structure to the final wine. A total of 5,600 bottles were produced. Bottled at 13.5%. (Bottle size 750ml)
Nose: The wine has intense ripe pineapple and melon flavours on the nose. Hints of sweet baking spices like cinnamon and subtle nutty note.
Palate: Fruit driven entry with notes of white peach, apricot and mango. Nuanced spicy notes of jasmine, ginger and lemongrass. The wine is quite voluptuous on the mid-palate, very well textured. Nice creamy notes of butterscotch.
Finish: Refreshing minerality, notes of orange blossom and lemon rind. Balancing the richness of the wine perfectly and keeping it focused. Subtle nutty notes of almonds linger on the palate.