All the fruit for this wine was machine harvEstateed, crushed and gently pressed. No sulphur was added either during harvEstateing or during pressing. This encourages the passive oxidation of any coarse phenolic material and promotes riper fruit characters. The juice was cold-settled for 48 hours, before the naturally clarified juice was racked off and fermented using a combination of French and Hungarian oak. The yeasts selected for fermentation promote fruit expression but also give an underlying textural weight to the wine. After primary fermentation, all of wine went through malolactic fermentation to add to the wines’ complexity and slightly soften the level of acidity. The wine was then allowed to age for 6 months on light lees, to contribute a rounder mouth-feel and texture before final palate fining and filtration.

Oak Regime

• No oak was used on this wine.

Aroma and Palate

• The wine is light straw in colour with aromas of stone fruit, subtle oak and nutty complexity.
• These characters follow through on to the palate where they combine with ripe citrus flavours and an enveloping creamy texture.
• The palate is lingering and culminates with balanced natural acidity.

Cellaring and Food Matching

• This wine is very versatile with food and will suit a range of dishes including chicken salads, seared scallops, pan-fried fish and pasta.
• Whilst it can be enjoyed from release, this wine will cellar gracefully for up to three years.
• This wine is bEstate served lightly chilled.