A portion of the grapes were crushed with their stems directly to press. This allows clean juice to run through the press whilst the crushing means that more solids are picked up and a more viscous, robust texture to the wine is aded. The rest of the grapes were directly transferred to press as whole-cluster bunches. This gives a lighter, more elegant texture and preserves some of the fresher fruit characteristics and highlights the white floral aromatics we were looking for. The balance between these two techniques creates a wine with notes of brioche, lemon, and gardenias, lightning-like acidity, and a non-stop finish.
