The fruit was hand harvested in March 2021 and immediately transferred to the winery where it was gently whole bunch pressed.  The lightly fined juice was racked to a 1-year-old French oak puncheon for fermentation.  Following fermentation, the wine was aged in oak on lees for 10 months with fortnightly stirring.  The wine was then blended, lightly fined, filtered and bottled in January 2022.  

This is a richer expression from finer parcels of fruit embellished with newer French oak. Sumptuous aromas of hazelnuts, tatami and cream give way to a bumptious palate layered with stone fruit accents. This wine has serious complexity with a tight line of acidity providing good impact and backbone.