Palate
Eighteen months lees maturation has given a lovely creaminess to the palate, which is driven by balanced acidity and fruit intensity.
Winemaking
The fruit was harvested at night to take advantage of the cool Pemberton temperature. Free run and pressing juices were fined and fermented separately with neutral yeast. Fermentation temperature ranged between 15-17.5 °C over two weeks to dryness.
