Organically-certified fruit for this wine was sourced from three different locations in the Isolation Ridge vineyard. The fruit is lightly pressed into stainless steel tanks and allowed to settle for 24 hours. The juice is then racked off its heavy lees to 500-litre French barrels for wild yeast fermentation. Some barrel stirring through fermentation and post fermentation give it added complexity. The wine spent 10 months on lees before being bottled. Minimal sulphur additions made prior to bottling. Aromas of white peach, toast, spice and vanilla. The palate has hints of nuttiness and creamy fruit providing some weight and breadth. Melons and stone fruit entwine with lemon citrus acidity giving the wine generous length.