Description
This limited production early Kalamata has intense pepper on the finish with a wasabi like pungency and notes of apple, savory herb, creamy artichoke and almond. The combination of picking the fruit extremely early and minimal processing resulted in high phenol content and a very high Oleocanthal content (147ppm), indicative of the peppery sensation found in very early Kalamata fruit!
Intensity: Robust
Region: Australia
Estate: Award-winning Cobram Estate
Crush Date: May 2023
IOC-Certified Taste Panel Assessment: Fruitiness (5.4), Bitterness (4.0), Pungency (4.5).
Chemistry Analysis: Biophenols (534.2 ppm), FFA (0.22), Oleic Acid (78.2), Peroxide (4.0), DAGs (96.1), PPP (<0.2), Squalene (4,188.80), and A-Tocopherols (348.7).*As measured at the time of crush.
Smoke Point: 365°F
