Grapes: Ortega Clone 25, 600 Kilos.
Harvest 26th September: Picked at 19 Brix and 7.2 TA.
Winemaking: Gentle pressing, partial fermentation in stainless steel tank with indigenous yeasts. Temperature kept below 20 degrees, bottled once desired density was reached.
Bottled October 4th: Manual gravity filler, no filtration or additions.
Disgorged April 23rd: Neck frozen and disgorged by hand.
Colour: Clover lime.
Nose: Ripe red apple, Comice pear, grapefruit, honeysuckle.
Palate: Coxes, pomelo, sherbert.
Food Match: Fish and chips, oysters.
Label features in-house illustration of a very petulant Bacchus, god of wine.
Ortega Clone 25