Delicate aromas of citrus blossom, peach and mango with a hint of spice.
Rich and textural, with stone-fruit and citrus sorbet and a hint of white pepper.
The grapes were hand picked and whole bunch pressed. A press cut was made early to minimise skin contact. The free run juice was fermented in stainless steel tanks with selected yeasts. Pressing components were fermented in old oak and retained on lees post ferment to add complexity and roundness to the palate. Free run and selected pressing components were blended post ferment, carefully finished and prepared for bottle.