Handpicked, whole bunch pressed, free run juice was barrel fermented with partial solids by wild yeast. Extended lees contact, barrel stirring, malolactic fermentation and ageing in French oak puncheon's for 12 months, further enhancing textural complexity.
Complex barrel ferment aromatics with stone fruit and citrus notes. The palate is elegant and finely textured with white peach, figs, cashews, lemon curd and lime.
Gold Trophy National Cool Climate Wine Show