The Italian Jobs. Skin fermented hands off winemaking.
Crunchy ripe yellow stonefruit and subtle brown spice notes mingle on the nose leading into a burst of fresh apple and nectarine on the palate. These fruit notes are wrapped around a dense, layered biscuit like structure whilst the fine chalky acidity provides length and a crisp finish.
Peter Bourne says...
Colour: Shimmering lemon yellow.
Smell: Bosc pear, apricot skin and ripe quince with a hint of fresh cinnamon stick.
Taste: Deep rich and multilayered with of textural intrigue, its intense tropical flavours of freshly squeezed guava juice, pineapple glacé and almond meal. An exuberant interplay of fresh grapefruity acidity and refined phenolics adds depth and length to the finish.
Cellar: Now to 2019.
Food: Asian-style baked snapper with ginger and lemongrass.
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