The fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness. The grapes were pressed off immediately upon arriving in the winery to minimise phenolic characters and the settled juice was fermented with selected yeast in stainless steel. Lees stirring was carried out post fermentation to add texture and mouth feel.
Fruit was sourced from the Godfrey’s Creek vineyard at the end of the Brancott Valley (Marlborough), owned by John and Lynne Walsh. This vineyard is one of Saint Clair’s top producing vineyards for aromatic varieties. The vineyard is set up utilising two cane vertical shoot positioning (VSP) trellising system. To keep the vines in balance and ensure quality grapes some fruit was dropped prior to ripening.
Alcohol: 13% v/v, Titratable Acidity: 5.2g/litre, Residual Sugar: 5.2g/L, pH: 3.29.
An ideal match with fresh fragrant Asian cuisine and also well matched with pork dishes.