After an early morning harvest, the juice from the estate grown fruit was pressed to tank, allowed to settle overnight and then fermented in new, one year old and two year old French oak. After 8 months maturation on lees, the wine was blended and bottled.
Excellent growing conditions during spring led to healthy canopies and set the vineyard up beautifully for the rest of the season. A mild, yet very dry ripening season resulted in pristine fruit quality with an abundance of flavour intensity.
Brilliant pale gold, with emerald flecks.
Concentrated flavours of white peach and savoury, nutty complexity through the palate. The intensity of the fruit is carried by a creamy texture with a bright and lingering acid profile.
Whilst ready to drink now, this wine will gain in complexity over the next three to five years.