Take your cue from the 50th Parallel moniker, suggesting it will be crisp, refreshing, lively, and rich in acidity. The fruit is all hand harvested and whole bunch pressed. In 2019, 75% of the juice was fermented cold in stainless steel tanks, while the remaining 25% was fermented in three-year-old French oak barrels mixing texture with freshness. I confess this style has more appeal to me with its electric peach, nectarine and citrus palate. Ready to drink and best served with halibut or grilled salmon, or some of your favourite samosas.
- Anthony Gismondi