Cultured yeast chosen to accentuate tropical flavours. Cultured yeast is absolutely normal in Marlborough. 2% is barrel fermented and aged for 3 months. Remainder has extended lees contact in tank. Fresh elder, green, quite restrained smell. Some sweetness, which isn't helped by being tasted straight after the Finest Sancerre which has "nil" residual sugar, against 3 grams in this. Gooseberry finish. Just a little floral for me.
05/10/07

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