The wine is made with minimal intervention; hand harvested, whole bunch pressed, free run juice. Used a mixture of cultured and wild yeast, and of stainless steel barrels and seasoned puncheons. The wine was matured on lees for 6 months.
Luscious lifted notes of honeysuckle, nectarine and stonefruit on the nose.
The palate is textured with mealy aniseed spice characters in the mid palate with a long, silken finish