Tasted 26/10/2016
Manual harvest, fermented 4 weeks at 12-17oC. Kept on lees 1 month in SS vats.
Well-rounded, accessible and fresh, missing "wow"-factor meanwhile...
Light straw colored, soft golden glitters.
First whiff of biscuits/confectionary, quickly turns to white peach, blooming honeysuckle, apple marmalade, tarragon, yarrow.
Creamy/oily mouthfeel of medium body. Well-balanced acidity. Flavors of yellow apple, white plum, cloudberry, barberry, pomelo, touch of mango. Kind of annoying background bitterness.
Finish is medium, scented with pomelo, pineapple and apple.
Gone perfectly fine with seabass baked in herbs.
Tasted 26/10/2016
Manual harvest, fermented 4 weeks at 12-17oC. Kept on lees 1 month in SS vats.
Well-rounded, accessible and fresh, missing "wow"-factor meanwhile...
Light straw colored, soft golden glitters.
First whiff of biscuits/confectionary, quickly turns to white peach, blooming honeysuckle, apple marmalade, tarragon, yarrow.
Creamy/oily mouthfeel of medium body. Well-balanced acidity. Flavors of yellow apple, white plum, cloudberry, barberry, pomelo, touch of mango. Kind of annoying background bitterness.
Finish is medium, scented with pomelo, pineapple and apple.
Gone perfectly fine with seabass baked in herbs.
Oct 25th, 2016