WINEMAKING
Fruit was harvested during the night and transported directly to the winery, bins tipped direct to tank press and pressed on a gentle cycle to minimise phenolics. Ferment was indigenous (conducted by yeast present on the grape skins) in stainless steel tank. Wine was sulfured and kept on gross lees after the end of primary ferment (no MLF) with regular mixing (battonage) to add further texture and complexity to the wine. The wine was kept on lees for 10 months before being stabilised, filtered and bottled. 

WINE NOTE
Colour: Pale gold with green tints.
Aromas: Glace pineapple, feijoa and citrus blossom with underlying notes of fresh green herbs.
Palate: The palate is very textural; a balance between zesty citrus acidity, creamy lemon curd flavours and fine, chalky phenolics.