Pressed and racked off juice lees. Barrel fermentation in seasoned French oak. Wild yeast fermentation. Aged for 7 months in oak.
“Brilliant gold hue. Heady with dizzying perfume – think roses and yellow peaches, some melon and musk. Honeysuckle, ripe apricot and candied ginger fill out the mid-palate generously before the fruit fades from view. A mesmerising wine with alabaster weight, it’s mouth-filling with enough lift to keep things vivid and luminous.” - Katrina Butler, Halliday Wine Companion