Lifted aromas of nectarine and white peach with a hint of spice. An elegant palate with a chalky minerality underlying the luscious stone fruit and spice notes.
The fruit was hand-picked when it reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was whole bunch pressed to ensure the best fruit flavours were preserved. After settling, the juice was inoculated with selected yeast strains. The wine was fermented in French oak barriques, a quarter of which was new oak. The wine then went through malolactic fermentation, followed by ten months ageing on yeast lees with regular stirring. The wine was then carefully blended, stabilised and prepared for bottling.