Gentle pressings were combined with free run juice and cold settled. Fermentation commenced
in stainless steel but some of the Marsanne and Viognier finished fermentation in and was aged
in barrel until bottled in late September. The remaining Marsanne and the Roussanne was aged
on lees in tank until bottling, to enhance the structure and texture of the wine.
The aim with Plexus MRV is to promote a vibrant expression of fruit aromas from the interaction
of the three varieties; and on the palate, to build structure and texture, rather than just acid
crispness. The nose has lifted aromas of stone fruits and citrus. The palate is medium bodied
with flavors of mandarin, pear and Asian spice. The wine finishes with lingering citrus notes
and minimal acidity.