Winemaking
The fruit for 2010 Jester Vermentino was crushed, destemmed and chilled to 3 degrees prior to pressing. Minimal skin contact has resulted in minimised phenolic pickup. The juice was cold settled for five days before being racked and yeasted with an Alsace derived yeast clone. It was then fermented ultra-cool at between 8 and 12 degrees for 16 days. Once fermentation concluded the wine was immediately cold stabilised and filtered before bottling.

Tasting Note
Pallid straw yellow in colour with light greenish inflection, 2010 Jester Vermentino shows classic minerality and texture. It presents fresh lifted fruit, with notes of melon and citrus and a slightly spiced edge. Refreshing, balanced acidity rounds out to an elongated finish.

Cellaring
Drink young and fresh.