Nektar

Crawford River Nektar is a Sauterne style wine, produced only when vintage conditions permit. It is made from Botrytis cinerea effected Riesling fruit left to ripen on the vine until late April.

The fruit is separated into two. Some grapes are picked to shallow picking bins and foot stomped, then left to macerate overnight. The remaining fruit, left as whole bunches, is then added for pressing.

After settling in tank for two days, the resultant juice is racked and wild fermented in stainless steel. When the desired level of balance is achieved, fermentation is stopped by chilling and racking off lees.

Bright lemon, Crawford River Nektar has intense sweet citrus flavours in perfect balance with its trademark driving line of acid. Cellaring potential is five years.