Yellow peach, shaved almond, wet slate and nougat greet on the nose. A generous palate of white pears, jasmine and green apples, boasting quenching acidity, minerality and pois. A textural and engaging finish laced with hints of lanolin, limes and dried thyme.

Winemaking Notes from Remi Guise - Fruit is hand-picked picked in the cool hours of the morning, gently destemmed and crushed, followed by 24 hours of skin contact before pressing. The pristine juice is extracted and cold-settled for 12 hours, before racking the cloudy juice to ferment. A cool fermentation at 12°C in seasoned barriques ensures retention of aromatics and fruit clarity while building palate weight and intricacy. Gentle fortnightly bâtonnage (stirring lees) adds a depth of flavour and textural complexity.