Fruit picked from a single vineyard in dillons point, WBP and fermented mainly by indigenous yeasts in seasoned French oak barriques to 13.8% alc., the wine aged 10 months in oak with 33% MLF, undergoing batonnage.
It's gently lifted on the nose, showing green rockmelon, red apple, lemon peel, oatmeal, and herbaceous aromas. The palate displays juicy fruit flavours and a fine texture, well supported by crisp acidity, leading to a lingering, fruity finish. The wine will partner well with seafood, including oysters, as well as pork and poultry. Tasted in August 2026.
