Description

Winemaking
Handpicked grapes were gently pressed in an inert press to preserve freshness and purity. The juice was settled and racked before undergoing natural fermentation without the addition of cultured yeast. Following fermentation, the wine was matured on its fine lees for six months, developing greater texture and complexity before being racked and bottled.

Tasting notes
Ripe yellow stone fruit flavours on the nose, with hints of green apple, peach and a touch of honeysuckle. On entry the wine is mouth filling and balanced by an integrated, soft acidity. It has a lovely, lingering finish.

Wine Spec Sheet