A layered and complex nose with aromas of kiwi fruit, ginger, apple skin and yellow flowers. The palate is tight and rounded with a honeyed texture and a long, almost saline finish.
The grapes were whole bunch pressed in an old Vaslin press, which ensures an oxidative pressing and yields a very clear juice. The juice was left to settle overnight then racked off the heavy solids and transferred to old French oak barrels ranging in size from 225 litres to 600 litres. Fermentation occurred naturally in barrel and the wines were then allowed to undergo spontaneous malolactic fermentation. Sulphur dioxide was first added in August following the vintage when the wines had had time to settle. The Rocking Horse spent approximately 10 months on its fine lees after fermentation, prior to blending and bottling.
