Rich tones of peaches, mango and lemon curd introduce a palate of pristine natural acidity and impeccable balance. A textured and complex palate of nectarines and creamy tones finds itself laced with a viscous acid line and broad fruit tannin and length. A subtle minerality lends form to generous a lingering finish.

Winemaking: Fruit is hand-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 bâttonage adds a depth of flavour and textural complexity.