Ripe fruit was hand harvested graded to first class from purpose low cropping two canes. Gently destemmed, crushed, soaked on skins and lightly pressed. Cool fermentation in stainless steel prior to a period of aging on yeast lees. Complex aromas of apricot, pear and quince. The balanced palate shows focused varietal ripe stone fruit with great weight, texture and softness giving a long defined broad mouth feel and persistent finish.