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Philip Shaw The Edinburgh
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Philip Shaw The Edinburgh

Note this is an older vintage and the product may not not available any longer. Check the retailers website for more details.

WINERY INFORMATION Winemaking The grapes for Edinburgh were carefully handpicked from Blocks 11 Chardonnay and 10 Pinot Noir both areas drop from the vineyards backbone down a steep southerly face We started picking early in the season to retain acidity and vibrancy preliminary at first ligt whilst the air was cool and finishing by lunch The fruit was quickly delivered to the winery where further sorting was required and the hand picked selection allowed a very clean sample of fruit which was gently pressed as whole bunches utilising only the juice which was low in tannin to achieve the desirable flavours and texture in the final wine Tasting Notes Edinburgh has an excellent light straw colour with a fine bubble Vibrant fruit with complex creamy and autolysis characters Full and fine with superb mousse Pinot adds opulent complex characters whilst chardonnay adds to the brightness and vibrancy 3 ndash 5 years under ideal cellaring conditions nbsp

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WINERY INFORMATION Winemaking The grapes for Edinburgh were carefully handpicked from Blocks 11 Chardonnay and 10 Pinot Noir both areas drop from the vineyards backbone down a steep southerly face We started picking early in the season to retain acidity and vibrancy preliminary at first light whilst the air was cool and finishing by lunch The fruit was quickly delivered to the winery where further sorting was required and the hand picked selection allowed a very clean sample of fruit which was gently pressed as whole bunches utilising only the juice which was low in tannin to achieve the desirable flavours and texture in the final wine Tasting Notes Edinburgh has an excellent light straw colour with a fine bubble Vibrant fruit with complex creamy and autolysis characters Full and fine with superb mousse Pinot adds opulent complex characters whilst chardonnay adds to the brightness and vibrancy 3 ndash 5 years under ideal cellaring conditions nbsp

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