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Really happy with this year's Verdelho. Nice aromatics of tropical
fruit and honeysuckle. The palate has a nice creamy, nutty texture
from a small amount of contact with new French oak. A lovely afternoon drink for now or age it, even for ten years and experience the rich honeyed characteristics that develop.
The fruit comes into the winery quickly after picking and placed in a chilled stainless steel tank to settle and cool before fermentation. After racking of gross lees, a dedicated yeast white varietal yeast is added. The ferment is kept cool for a slow ferment to maintain aromatics and crispness. I use natural fining agents such as bentonite and skim milk to clarify and stabilise the wine before a sterile filtration prior to bottling.
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