Grapes were destemmed and crushed before pressing with 25% having a 12-hour cold soak on skins. After pressing fermentation is temperature-controlled in stainless steel tanks, with temperatures ranging from 16c-18c. Fermentation lasted between 10 -14 days. Fermentation was stopped at cold temperature with the desired amount of residual sugar remaining.
Bright lemon hue.
Intense stone fruit flavours of peach and nectarine, with hints of red apple and wet stone minerality.
Crisp acidity on the palate with a citrus burst of lemon and lime flavours.