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Bright and gold in appearance with aromas of citrus marmalade and frangi pani abundant on the nose. The palate is full bodied and complex. A good sugar to fruit ratio combined with a great acidity ensures the wine is in balance. The wine concludes with a long, spicy and grippy finish.
|When to Drink||now to 2050|
|Grapes||Muscat de Frontignan|
Due to a prolonged winter and cool spring, the growing season was late in 2013 and delayed budburst by up to 2 weeks. Ideal conditions prevailed with moderate daytime and cool nighttime temperatures. This together with a dry season ensured for perfect ripening and raisining of the Muscat de Frontignan.
In order to create the perfect blend, a variety of techniques are utilized to optimally produce each component. Throughout the season we harvest in batches, from the riper berries that have great acidity to the raisins for sugar concentration. These batches form the perfect ratio between sugar, alcohol and acidity which allows the wine to stop fermentation naturally and without intervention. This wine is the culmination a great attention to detail, form bunch and berry sorting to barrel aging and cellaring.
The wine was aged in a combination of 60 % new French oak, Hungarian oak and French Acacia. It was left for a period of 3 years in barrel on the gross lees before racking out and blending. It spent a further 6 months in tank before bottling.
Alcohol: 13.7% vol
Residual Sugar: 172g/l
Total Acid: 6.6g/l
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