Picked earlier then previous years the fruit was leaner in flavour and a resultant lighter framed wine was produced. Solid yields of 4.5t/Ha, hand harvested and chilled overnight. Whole bunch pressed, the juice was racked to French oak (38% new) barriques and puncheons for ferment.

Natural ferment occurred and maturation for 11 months followed. The parcel underwent 60% malo-lactic fermentation. The wine was blended, lightly fined and filtered prior to bottling.

Bright and fleshy citrus flesh, yellow peach and lime dominate the palate. Layered oak complexities further entwine the wines elegance with warmed pistachio and subtle spice.