Description

After gentle pressing and cold settling, the wine is inoculated with a combination of 5 yeasts and is fermented cold until dryness. After fermentation, the wine undergoes lees contact for 9 weeks on the gross lees. The wine is left as separate components until final blending in October, when the fermentation esters have blown off and the components can be assessed on their long-term (thiol-based) flavour profile. Typically, fruitier components will make up the backbone of this wine, while slightly greener wines are used to bring in the minerality that defines Elgin cool-climate wines. A portion of this wine was fermented and aged in concrete eggs to enhance the mouthfeel and lingering finish.