The fruit was hand-picked from vines yielding 1.5-2.0 tonne/acre and whole bunch pressed. The juice then underwent wild yeast fermentation in French oak barrels. The wine was matured on lees in barrel (10% new French oak, 90% older French oak) for 10 months after natural malolactic fermentation.
"A beautifully clean, pure nose of ripe melon, lemon zest, white peach and toast with traces of baked apple and shortbread. Lovely freshness in the mouth and excellent cleansing acidity with notes of pear, apple and lime with a beautiful soft, creamy finish."