The nose is intense with lifted aromatics of white peach, pink grapefruit and lemon citrus.


The palate is softly textured and full flavoured, displaying characters of stone fruit and nougat. Grilled nut flavours also carry over to the palate.


Gentle processing of the individual fruit parcels preceded racking of turbid juices to a combination of stainless steel and oak barrels for ferment. A portion of the ferments were conducted with indigenous yeasts to gain greater complexity and texture in the wine. Extended yeast lees contact for eight months prior to blending provides further complexity, texture and palate length.


Brilliant, pale straw in colour.