Elegant and tightly structured, showing cirtus & white fruits. The palate is complex, layered & softly textured, with a creamy mouthfeel, subtle integrated oak & great length.

Small parcel of fruit from block 14B, hand picked in the cool of the morning and then delivered straight to the winery. Following whole bunch pressing, the juice was transferred directly to barrels with full juice solids to achieve palate weight and complexity. The juice in barrel then naturally kicked off ferment naturally. 20% of the blend was fermented in new French oak barrels, 60% in 1 year old French barrels, with the remaining 20% in 2 year old & older French barrels. Post ferment, all the barrels were topped & then stirred on yeast lees weekly until July, then reduced to stirring monthly until November. Wine was then were racked ex barrel off yeast lees and blended & filtered for bottling. The wine was then held in bottle for minimum 6 months pre release.