This is definitely one for the acid lovers, sharp, tangy and of course tropicale!
Lots going on here, starting with the appearance which is super cloudy. It's like a grown up version of the classic ice cream the Pine-lime Split. Lovely pineapple and lime aroma intertwine with a creamy mouthfeel and chalky tannins. Acid for days which leaves the palate screaming for more. Crunchy, tangy and delicious.
100% Verdelho from Monticello Estate, The Summit, Stanthorpe, QLD. Acid levels were off the charts this year, something to do with the previous years of intense vine stress. Not an issue for acid lovers like us. Run through the destemmer with little to no crushing and then left to chill in the cold room. Pump overs for a week while it chilled and then brought out into the fresh air for natural ferment. Left on skins for a further two weeks with twice daily plunging. Pressed hard and slow after this three-week period on skins just as the ferment had finished to ensure some natural CO2 protection at the press. Transferred to tank to undergo MLF to soften the acidity and provide some more texture. Racked three times given the intense haze which just wouldn't drop out. Bottled unfined and unfiltered with a touch of sulphur.