The fruits for this immensely popular blend were harvested from separate blocks in the fall of 2016. Each variety of grape was crushed and de-stemmed separately, and was allowed 2-3 hours to sit on the skins with a selected enzyme to help extract the aromatic compounds. From there, they were sent to the bladder press for a slow, low-pressure squeeze. Each variety of must was then transferred to stainless steel tanks to ferment separately.
A combination of 5 different yeasts were used in the different tanks of grape must to enhance the natural fruitiness of the individual grape varieties. Fermentation temperature ranged from 12-18 degrees, allowing the wine to slowly ferment and bring forward a full range of fruity aromas and flavors.
After alcoholic fermentation was complete, the wines were chilled to -2 for cold stabilization, and treated with a bentonite fining to provide heat stability. The wine was then left in stainless steel vessels to age and mature. The final blending process started in December, which allowed the different wines time to harmonize and settle before bottling on February 1, 2017.
An immensely popular wine with intense aromas of green apple, citrus zest, petrol and tropical fruit, that meld with the concentrated flavors of lemon rind, peach and red apples on the palate. The off-dry finish is balanced with mouth-watering acidity, creating an all around consumer friendly, approachable wine.