Following a cool, wet and extended season, grapes were hand harvested on 10th April from two small blocks on our Uley vineyard at the northern end of the Piccadilly Valley.
Initial juice analysis showed a Baumé of 12.0 degrees, pH 3.18 and titratable acid of 9.0 g/litre. After crushing and gentle pressing, the juice was fermented at low temperatures to enhance fresh fruit characters. Following stabilisation in tank, the wine was filtered and bottled on 26th June 2017. Alcohol 13.0%.
The wine displays citrus, pear, tropical fruit, herbaceous and gooseberry aromas followed by a palate with persistent fruit flavours, minerality and crispness from natural grape acidity.