Whole bunch pressed, shortly settled before wild ferment all in new oak. 100% malolactic fermentation and eight months on full lees. Intense nose with yellow ripe stonefruit, oyster shell, and grilled hazelnuts. The palate shows ripe fruit with a good acid backbone and great length.
Estate grown fruit, hand-picked, whole bunch pressed, shortly settled before wild ferment in all new oak, 100% malolactic fermentation, 8 months on full lees, gentle filtration, screwcap.
Bright yellow with a golden hue. Open and inviting nose, medium intensity, complex, oyster shell, brioche, flint stone and some ripe yellow stone fruit. Roasted hazelnut, butterscotch and caramel. Mellow to medium acid attack, full bodied, lengthy finish on leesy and toasted characters.