Overview
This aromatic Vidal has a playful spritz that excites the palate and gives reason to celebrate any of life’s moments. Versatile with food, friends or foe, any time of year! Crack it dockside, poolside, fireside or slope-side, it has no preference!
Tasting Notes
Colour is steely straw with a faint olive hue. On the nose there are aromas of fresh citrus notes and tropical fruits. These aromatics are mirrored in the flavours on the palate with Meyer lemon, lime zest, honeydew melon and pineapple. A crisp refreshing acidity balances harmoniously with residual sugar. A delicate spritz lifts the palate while ripe tropical fruit flavours carry through to a refreshing finish.
Winemaking Notes
Vidal fruit was harvested from our estate vineyard in early October and gently pressed for an optimum flavour profile. The juice was cold settled for 48 hours before being racked off its lees. The juice was then warmed to 14 degrees and underwent a cool long-ferment in stainless steel tanks which allow us to capture the varietal aromas and the pure expression of the Twenty-Mile Bench. The fermentation was arrested when balance was achieved between acidity and residual sugar. The remaining CO2 from fermentation was captured in tank to add a delicate spritz to the finished wine.
Food Pairing
Try with artisanal charcuterie, paired with your favourite cheeses. Fresh oysters will surely be a companion to this fresh and fun wine. Bring this along on all your outdoor picnics and barbecues. It pairs well with watermelon feta salad, or grilled chicken and vegetable kebabs.
Technical Notes
pH: 3.10
Total Acidity: 6.8 g/L
Alcohol: 10%
Residual Sugar: 20.8 g/
