Fruit from Frankland River. The fruit was picked at night when the natural sugar levels were near 10 Baumé and the acid was in wonderful balance. Only the free run juice was retained and vinified at cool temperatures to preserve varietal flavours and aromas. The resulting wine was made in an off dry style which retains the natural fruit sugars in tandem with a zesty mineral acidity. This wine is delicious low alcohol drinking. Alcohol: 11% vol, pH: 3.01, TA: 10.1 g/L, RS: 41 g/L “It’s a riot of semi-sweet freshness and citrussy zing. Serious at the front, but there’s a party going on out the back. It’s a Manic Germanic.”
Fruit from separate vineyard patches picked at night and fermented between 24-26C for 12 days...