The grapes for this wine were sourced from our local growers as well as the historic Audrey Wilkinson vineyard. The grapes were harvested in the third week of January, and immediately pressed to a stainless steel tank. A cool ferment was used to en sure aromatic characters were retained. Following fermenta tion the wine was sulfured and racked off yeast lees, with a light fining of skim milk before being filtered and bottled under screw cap to retain its youthful freshness.
