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.
A classic cool climate growing season with ample rainfall and cold temperatures was followed by a dry and sunny autumn. The result being a slow, even ripening with tremendous flavour development at low sugar levels.
Brilliant pale gold, with emerald flecks.
Concentrated flavours of pink grapefruit and savoury, flinty 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.