The fruit was gently destemmed, crushed then pressed. The juice was cold settled, racked, then fermented in stainless steel at cool temperatures to maximise fruit expression.
Towards the end of fermentation, the wine was transferred to new and seasoned American and
French oak barriques for aging on light lees. It was then fined and bottled.
Light straw with vibrant green hues
Stone fruit, citrus, melon, savory oak
Peach, nectarine, grapefruit, cream
Medium to long term cellaring, will see this wine continue to integrate