Colour

Pale to mid straw

Nose

Cashews, stone fruit and stone fruit blossom

Palate

The palate shows toasty autolysis characters with integrated oak coming through as grilled nuts and spice. Citrus curd and fresh cream aromas also intermingle.

The fruit for this wine was hand harvested in small batches with the target of optimum richness for an acceptable level of acidity. Some botrytis was present but this was hand sorted as we picked. Each batch was then pressed and lightly settled before being racked to barrel cloudy. Fermentation was allowed to begin naturally and the barrels then underwent fermentation at there own pace. After fermentation the wine was left on full lees unsulfured. Some barrels began spontaneous malo-lactic fermentation whilst others did not. After a long maturation, the wine was then racked, stablised and bottled.