English Wines, Fine Italian Wine and Argentinian Wine Merchant

The grapes originated from the TOKARA farm and were hand picked at optimal ripeness from the 11th February to the 13th March. The grapes were treated in various ways. Either whole bunch pressed; destemmed, crushed and pressed with or without maceration depending on the quality of the fruit. After settling overnight the settled juice was run to barrel with lees added back. The juice was inoculated in barrel and fermentation took place from anything between 15 days and 35 days.

The wines spent 11 months in barrel on the gross lees with regular lees stirring. All barriques were French oak with 50% being new from burgundy coopers and the balance was 2nd and 3rd fill barrels. 2% of the wine underwent fermentation in tank and was blended back after 8 months in tank. The wines were sulphured after being in barrel for six months. Thirty percent of the wine completed malo-lactic fermentation. The wine was bottled in January 2005 after stabilisation and filtration.

Wine Reviews: Silver Medal Winner for the 2005 vintage at Decanter Wine Awards 2007.

Silver Medal Winner, Decanter Wine Awards 2008.

Ready to Drink? Could be drunk now but will mature well like any top quality white Burgundy.

Food and Wine Matches: Great with any full flavoured fish, poultry or pasta, particularly with a creamy sauce.