Wine Description
WINEMAKING
The fruit was gently destemmed, crushed then pressed. The juice was cold settled, racked, then fermented in stainless steel at cool temperatures to maximise fruit expression.
Towards the end of fermentation, the wine was transferred to new and seasoned American and
French oak barriques for aging on light lees. It was then fined and bottled.
COLOR
Light straw with vibrant green hues
BOUQUET
Stone fruit, citrus, melon, savory oak
PALATE
Peach, nectarine, grapefruit, cream
CELLARING
Medium to long term cellaring, will see this wine continue to integrate
