Vinification

Fruit was machine harvested, pressed and cold settled before cool fermentation in stainless steel vessels. Batches were inoculated with a mixture of yeast strains - some to accentuate aromatics, others that lend themselves to more textural elements. Following fermentation 20% of this wine was aged in seasoned French oak puncheons. The wine sat on heavy lees until blending in early January 2014.

Maturation

Following fermentation 20% of this wine was aged in seasoned French oak puncheons.

Appearance

Pale straw with a gentle blush.

Aroma

Lifted aromatics of quince, pear, white stonefruits and musk.

Palate

The aromatics on the nose carry onto the palate and are added to with spice and beeswax notes. The palate has a gentle textural component, yet is refreshingly dry and long.

Food Matching

Lovely to drink on its own or match with Asian cuisine, charcuterie or white poultry dishes.