Estate grown fruit, hand-picked, mainly Gin-Gin and 76 clones, whole bunch pressed, shortly settled before wild ferment in all new oak puncheons, 100% malolactic fermentation, 9 months on full lees, 2 months in stainless steel, gentle filtration, screwcap.
Bright yellow with a golden hue. Slightly reductive on the first nose, medium intensity, roasted hazelnuts, flinty minerality, oyster shell, sea spray, smoky bacon and ripe stone fruit aromatics.
Medium acid attack, medium to fuller bodied, lengthy finish on pithy citrus and oak aromatics. – Producers notes
