Each vineyard parcel was treated independently of the others with each parcel being picked in the cool early hours of the morning and processed carefully under inert gas cover. Only the free run was used for the First Lady, 25% of the wine was fermented on full solids with an indigenous yeast while the remaining volume was clarified and then fermented with a varietal enhancing yeast strain. Fermentation was then completed in barrel then matured in oak for nine months of lees stirring in order to build texture and mouthfeel.
Pale golden straw with a luminous straw green hue.
Intensely complex nose of delicately balanced tropical fruits, citrus, honeydew melon and grapefruit with lifts of savoury oak and hints of smoke and buttered toast.
The palate is integrated and finely balanced with fresh tropical fruit, citrus zest, green apple, savoury French oak, hints of buttered toast and refreshing cucumber. Lively linear acidity lifts the fruit on the mid palate which seamlessly integrates with the creamy round finish from the lees stirring. Brilliant length and intensity with a slight textural edge. Can be drunk immediately however it was made to reach ideal drinkability after 2-3 years in bottle. Full rewards will be obtained by allowing the varietal character to intensify and oak to integrate over this short cellaring time. Peak drinkability is recommended between Summer 2015 and Spring 2017 to gain the ideal balance of primary fruit and bottle aged complexity
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