Rich golden hue with flecks of green.
Expressive aromas of yellow tropical fruits including pineapple, banana and peach. Creamy complexity comes from a full malo-lactic fermentation and extended lees maturation. Suggestions of baking spice and toast derive from barrel fermentation and aging.
The palate if full bodied and rich with a fullness coming from the ripe fruit and warm barrel fermentation temperatures. Layers of interest and texture are the result of multiple clonal selections and barrel choices. Evolution of flavour, richness and roundness are the result of a ‘hands-off’ maturation approach which include wild yeast fermentation, late malo-lactic fermentation and minimal fining and filtration. The finish is sustained and powerful.