Trail Estate Carbo-esque 2022
Like walking through a tropical garden, notes of kiwi, coconut and passion fruit on the nose. On the palate this wine showcases the concentration of fruit from a beautiful growing season. The flavours are more influenced by spice alongside the fruit noted on the nose. Light tannin with a light acidity.
A blend of organically farmed Riesling and Viognier from Grimsby Hillside Vineyard paired with carbonic-ferment Muscat. Riesling was fermented whole cluster for 5 days prior to pressing. Finished ferment in a neutral 500L neutral French oak barrel. Viognier was fermented whole cluster for 8 days prior to pressing. Finished ferment in a neutral 500L neutral French oak barrel. Muscat was destemmed and fermented on skins, aged in stainless until blending in the spring. Bottled with minimal sulphur and an addition of juice to create approximately 2 bar pressure in bottle.
Like walking through a tropical garden, notes of kiwi, coconut and passion fruit on the nose. On the palate this wine showcases the concentration of fruit from a beautiful growing season. The flavours are more influenced by spice alongside the fruit noted on the nose. Light tannin with a light acidity.
A blend of organically farmed Riesling and Viognier from Grimsby Hillside Vineyard paired with carbonic-ferment Muscat. Riesling was fermented whole cluster for 5 days prior to pressing. Finished ferment in a neutral 500L neutral French oak barrel. Viognier was fermented whole cluster for 8 days prior to pressing. Finished ferment in a neutral 500L neutral French oak barrel. Muscat was destemmed and fermented on skins, aged in stainless until blending in the spring. Bottled with minimal sulphur and an addition of juice to create approximately 2 bar pressure in bottle.
Like walking through a tropical garden, notes of kiwi, coconut and passion fruit on the nose. On the palate this wine showcases the concentration of fruit from a beautiful growing season. The flavours are more influenced by spice alongside the fruit noted on the nose. Light tannin with a light acidity.
A blend of organically farmed Riesling and Viognier from Grimsby Hillside Vineyard paired with carbonic-ferment Muscat. Riesling was fermented whole cluster for 5 days prior to pressing. Finished ferment in a neutral 500L neutral French oak barrel. Viognier was fermented whole cluster for 8 days prior to pressing. Finished ferment in a neutral 500L neutral French oak barrel. Muscat was destemmed and fermented on skins, aged in stainless until blending in the spring. Bottled with minimal sulphur and an addition of juice to create approximately 2 bar pressure in bottle.