"The juice goes to barrel straight from the press tray, with no additions of yeast, nutrients or enzymes. Once the juice is in barrel a small amount of sulphur is added and then we wait, usually about five days, for the fermentation to begin. The wine has spent 12 months on yeast lees in French barrels, of which 35% are new, and bottling took place early June. The hallmarks of wines from this vineyard are evident with lemon, lime and grapefruit aromas intermixing with mealy, nutty complexities. There are subtle aromas of white flowers working alongside that citric brightness. The palate is fresh, supple, rich, creamy, flowing and long. There is a mouthwatering tang of acidity that works within the excellent, textural length. Five more years will be of great benefit to the wine’s tightness, intensity and complexity."
- Producer Notes