Wine White Fuchsia 2010
- Customer pickup,
- Courier
- In detail
- Sugar contentSweet wine
| Viticultural & vinification notes | Winemakers comments | ||||
| Vintage conditions |
Mild ripening temperatures after a moderate summer with vintage in March and April. | Colour
Nose Palate |
Brilliantly clear and pale straw with a green hue
Lifted aroma of pear, peach, banana and bubblegum with hints of apricot and cut grass An intense wine that displays fruit salad and tropical flavours with obvious sweetness. It is lively and fresh with crisp acidity and an attractive spritz that balances the sweetness and provides a long zesty finish. A great refreshing summertime drink. |
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| Vineyar | Dunsborough and Karridale Hand pruned to rods Hand picked |
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| Grape variety |
43 Viognier & 38 Chenin Blanc | ||||
| Maturation | Fermented in stainless steel tanks and stored cold under carbon dioxide gas to ensure the fermentation gases are retained. Bottled under screw cap to retain maximum freshness | ||||
| Wine analysis |
Alc/Vol: 10.2 Acidity: 6.2 g/l pH: 3.28 Residual Sugar:50.0g/l |
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Happs is synonymous with a very special wine we call Fuchsia. It is a very popular rose' style with obvious sweetness and an attractive spritz that we have been making for over 20 years. It has recently occurred to us that not all wine drinkers choose to drink pink and these consumers might enjoy a white version of Fuchsia. Hence the birth of White Fuchsia!
We have made this wine in exactly the same fashion as Fuchsia however we have made it exclusively from white grape varieties - hence White Fuchsia. The fermentation is carried out in stainless steel tanks at a low temperature with the fermentation being arrested at the appropriate sugar level. We rely on very cold temperatures to stop the activity of the fermenting yeast such that residual grape sugars and some of the original grape flavours are retained in the wine. From the stage where the fermentation is stopped until the wine reaches the bottle, it is kept cold. It therefore retains much of the carbon dioxide that is natural to newly fermented wine. This is an important feature of the style and assists its longevity.
The grapes used are predominantly Viognier, Chenin Blanc and Chardonnay.