The fruit for this wine was sourced from The Crater Rim Estate vineyard. This low cropping vineyard produces a wine with powerful fruit characters.
In the winery the fruit was gently whole bunch pressed to retain pure the fruit characters. Roughly 80% of juice was fermented by selected cultured yeast and the balance was fermented by indigenous yeast in a selection of small tanks. After fermentation the wine was matured on fine lees for 11 months to build complexity and palate weight. The wine was lightly fined and filtered before being bottled on 23rd March 2012.
Aromas of fresh mango, fresh hay and lime leaf. The palate is rich yet compact with a mineral mid palate and fresh acidity on the finish.