Hand harvested in March, whole bunch pressed, fermented with indigenous yeast and lees-aged for 12 months in a French oak barrel. The 420kg of fruit yielded 30 cases of wine.

The wine is a beautiful pale straw colour with complex lemon, peach, biscuit and a distinct touch of butterscotch aroma.

The mouth-feel is tight and youthful (showing elegance and aging potential) with an interesting buttery finish.