Luna Rosa Blanco

Description

REGION: Central Ranges, NSW

HARVEST: Pinot Grigio – late January, Semillon & Riesling – mid February

WINEMAKING: Pinot Grigio – Grapes were de-stemmed and drained directly off skins, juice lightly clarified & cool fermented in stainless steel tank.
Semillon – Grapes were de-stemmed and drained directly off skins, juice was not clarified at all, but went to old barrels on full juice solids for ferment. Riesling – Grapes were de-stemmed only, then whole berries were transferred to open ferment to ferment on skins, pressed off skins to old barrels just prior to completion of ferment. Post ferment blending trials were performed to achieve the right mix of phenolic texture, fruit weight & natural acidity.

WINEMAKER: Debbie Lauritz

APPEARANCE: Pale straw

AROMA: Citrus, guava, apricot, lanolin with some hints of spice

PALATE: The fermentation on skins / full solids / old oak barrels gives a nicely textured with evident chewy phenolics on the palate. Natural acidity keeps the wine fresh and balanced.

CELLAR: Ideal for drinking now

SERVE WITH: On it’s own or as an accompaniment to Mediterranean inspired dishes

 

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