Grapes were picked at 23.2°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over an 8-day period. The wine spent 24 months on the lees in 100% new, 300L & 500L French oak barrels.

Light straw in colour. Refined citrus and orange peel nose. Creamy vanilla and very subdued orange peel on the palate with a buttery finish. Creamy and lengthy palate with a delicate and refined structure. Drink now or within 7 to 12 years from vintage. Pairs well with creamy or spicy dishes and perfect with white roasts. Excels with any seafood dish.

Only 1600 bottles produced.


Out of stock

Vintage A better wine grape crop than the previous 2 years. Grapes were harvested earlier than usual due to a warm spring that contributed to rapid vineyard development.
Analysis Alcohol 14.0%; Total Acidity 5.9 g/l; Residual Sugar 3.5 g/l; pH 3.46