A wet winter, mild spring and temperate summer produced wines that will live long in the memory and in the cellar.
Made in strictly limited quantities.
The fruit was hand harvested between 17-22 March and whole bunch pressed in small batches before it was left to settle overnight. French oak barrels (500 litre puncheons) were used for fermentation (no malolatic). All wild ferments. The wine was aged on yeast lees for 12 months, and Estate bottled in March 2022.
Bright intense pale straw colour. Lifted and pure aromas of clean citrus notes, stone fruit and a subtle hint of spicy French oak. A tightly focused palate, with lovely balance and a long, complex finish.