Grapes were harvested in the cool early morning at 21°B, gently crushed and to a low 1.4 bars of pressure. The juice was left to settle for two days before blending and fermentation. Fermentation occurred over a 13 day period and wine was left on the lees for 5 months before filtration and bottling.

Rose gold in colour with floral, strawberry and raspberry aromas. The palate is dry with a crisp, refreshing finish.

Vintage Grapes were harvested 2 weeks later than usual due cooler climate conditions. The cooler climate resulted in wines with a natural high acidity and low pH levels.
Analysis Alcohol 13.5%; Total Acidity 5.7 g/l; Residual Sugar 2.0 g/l; pH 3.35