The wine’s fragrant aromas of citrus, stone fruits, cashew and white
flowers show great intensity and harmony.
The palate reflects this with layered flavours of juicy citrus and white
nectarine, a touch of white field flowers and nuances of cashew,
macadamia and savoury lees characters. The texture is glossy with a
wonderfully creamy mouth feel complemented by a really fine
mineral acidity – the melding of nutty oak and fruit is faultless. A
wine of great depth, elegance and finesse with a persistent mineral
The dry and warm conditions of spring provided perfect conditions for
flowering and fruit set. The dry spell that continued for the entire summer tempered vine growth
and enhanced ripening. A warm start to March allowed for full ripeness in whites.
Juice roughly settled, then racked to barrel for fermentation. Fermentation
carried out at up to 25° C, and a variety of yeasts used (including wild yeasts) to
lend complexity and texture
Pale green/gold in colour.
Pan‐seared scallops with cauliflower and dried