All fruit was hand-picked and chilled over night. Whole bunch pressed and settled in tank for 24 hrs at ambient temp, then run off to 300L and 500L French oak (25% new) with no additions. Ferments are allowed to peak at 28 degrees. Post ferment, the majority of the vessels were stirred for a few weeks, the sulphured and moved to cool storage for maturation. A very small percentage of the wine was left ambient to undergo natural MLF.

This wine has lifted citrus, lemon balm, nougat and oyster shell aromatics. Briney acidity threads together an array of white stone fruit, brioche and lime zest.