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The hand picked grapes are gently pressed to liberate a pure, free run juice that is pumped directly to oak barrels for a natural fermentation. Once complete, the wine is left to its own devices to mature on the fermentation lees for 11 months. The wine is then carefully transferred from barrels using insert gas and gently filtered prior to bottling. The wine is sumptuous and rich with ripe nectarine fruit aromas and nuances of clove and brioche. The palate has big fruit flavours, complicated by secondary flavours of roasted cashews and sourdough toast.
Based on the classic muscat D’asti wines of Piedmont, Italy – we have aimed for a short ferment, fresh, fleshy flavour and bouncy multi-layered aromas.
The wine is of low alcohol, has a slight spritz and is refreshingly light and sweet. Bright, intense aromas of peach and orange blossom overlay a musk stick and boiled lolly sweetness. The palate is light with obvious sweetness, balanced by fruit acid and a light zing from the bubbles. A great tipple in the afternoon sun with a fruit and cheese platter!
Lentedal planted two relatively new clones to the region; Shiraz ‘1654’ and Shiraz ‘Waldron’. These clones were made into two separate wines and blended together just prior to bottling to achieve aromatic highlights, palate richness and depth. The aroma is reminiscent of fruit cake with a smattering of red berries. This is supported by a spice rack of nutmeg and anise from quality US oak barrels. The result is a rich, robust and vibrant wine expressing the best characteristics of each clone; with the density of ‘Waldron’ highlighted b the berry fruits of ‘1654’ and refined mouth filling tannins with the oak characteristics adding great length.