A complex nose of nutty barrel spice, white stone fruit and citrus blossom opens to a palate full of energy, with ripe lemon and stone fruit balancing creamy texture and a refreshing saline finish.
Winemaking: Harvested in three picks, whole-bunch pressed and wild-fermented with full solids, then matured unsulphured in barrel for 12 months before bottling with minimal sulphur, no fining and light filtration.