The fruit is handpicked then whole bunch pressed. All the solids are collected and chilled before being put to barrel, 30% new French. A natural fermentation occurred over the next 2 to 3 weeks at cool temperatures. Once fermentation finished a small amount of stirring was used to help start malolactic fermentation. A full malo finished mid spring and the wine was then racked, fined and lightly filtered before being bottled – 11 months after picking.

Pronounced, ripe and complex nose showing lemon rind and grapefruit along with buttered popcorn, nutmeg and smokiness. Immediately full of flavour and body, with ripe flavours of nectarine, yellow citrus, cantaloupe and nutty/nougat notes. It finishes with a touch of chalky grip and good length, sweetly attractive. Good depth here, and bags of aroma and flavour, yet still leaving you wanting to go back for more.