The grapes were hand-picked on the 2nd of March and were whole-bunch pressed straight to French barrels for wild fermentation in barriques (225L). 27% new oak with the remainder older barrels. The wine was left in these oak vessels for 12 months, where it was stirred monthly to retain freshness and promote mouthfeel. 100% of the final blend underwent malo-lactic fermentation, imparting a lovely brioche character and softening the acidity.
The nose is gorgeous with grapefruit, ripe melon, and orange with a lovely flinty character. On the palate, the wine is fresh and flavoursome with remarkable length. This is a complex wine with lovely, subtle oak, stone fruit, and flint coalescing nicely.
