The grapes (a blend of I10V1 and Bernard 76 and 95 clones) were hand-picked and hand selected over a sorting table prior to whole bunch pressing. This wine was fermented using wild yeasts and aged on lees for 10 months. Full malolactic fermentation was encouraged on 25% of the barrels to enhance richness and texture. We used one new 350 litre French hogshead and the balance of the wine was seasoned in 228 litre French oak barriques.
A beautifully balanced wine perfect for any occasion. It is clean, delicate and fresh, delivering characters of lime, kiwi fruit and vanilla on the palate, with honeysuckle, ozone and wet slate on the nose. This wine is very elegant and satisfying with velvety weight and length.