Fresh apple, cucumber, flower petals and shortcrust pastry laced with white pepper.
Weighty and oily in texture with juicy nashi pear, honeydew melon and a hint of cinnamon.
The grapes were gently harvested and pressed. The free run juice was fermented in stainless steel tanks with selected yeast. Pressing components were fermented in old oak and retained on lees post ferment to add complexity and roundness to the palate. A small percentage underwent malolactic fermentation. Free run and selected pressing components were blended post ferment and the wine was carefully finished and prepared for bottle.