Handpicked in two parcels on 21 and 28 February to ensure perfect fruit ripeness. Each parcel was whole bunch pressed, the juice was settled overnight before racking to barrel with juice solids to ensure texture and complexity. 30% new French oak and a long slow ferment here ensured addition complexity. A small percentage of malolactic fermentation adds further silky texture to the palate. The wine remained on lees for 10 months before racking from barrel and bottling.

Mid lemon yellow with a green gold hue. Restraint is at the heart of this wine. Light lemon curd and grapefruit sorbet aromatics meld seamlessly with subtle complexity. Hints of pistachio dust with hazelnut praline and wet slate add layers of depth and intrigue.

Hazelnut and almond on entry with ruby grapefruit lemon pith build with textural acidity, giving excellent length. The oak is intertwined with yeast lees complexity to support the fruit. Long, refined, and linear now, this wine will develop further depth and complexity over the next 5 years.