|Grape Variety||Blend of grenache, riesling and gewürztraminer|
|Technical Details||The grapes are handpicked at veraison (onset of colouring in grapes) to reduce the cropload in our vineyards. This is a perfect time to make verjus because it is at the start of flavour development in the grape when the acids are still high and the sugars are around 10%. Whole-bunch pressing is the next process, the juice is then cold settled and sterile filtered into the bottle. Produced from a blend of varieties, including riesling, chardonnay and muscat blanc.|
|Background||Verjus is mentioned in the medieval manuscript Le Menagier de Paris (c. 1392) and is a traditional seasoning in European wine-producing countries. All over France women produced both their own verjus and their own vinegar.|
|Cellaring Potential||Refrigerate and use within 2 months after opening|
Pale straw with a green hue. Lifted fragrant, zesty aromas of citrus blossom and stone-fruits. The palate has fresh, juicy grape flavours with hints of tangy apple and stone-fruits, bright acidity and a crisp finish.