Selected for its aromatic, stonefruit and textural qualities, the fruit for this wine was divided into different parcels and skin-macerated for up to six weeks in a combination of aged French oak and stainless steel tank. Aged on fine yeast lees for 18 months, the wine has been bottled without fining or filtration.

Light, fine-grained tannins, white peach, grilled apricot and lemon curd on the palate. A dry, spicy finish. A real treat on its own but amazing with spicy or rich foods.