All fruit was hand harvested and set aside into two parcels. The first parcel was destemmed and the juice and skins were combined to cold soak for 6 hours prior to a gentle press cycle. The second parcel of fruit was immediately whole bunch pressed. Both parcels were then transferred into seasoned French oak barriques to undertake a natural yeast primary and malolactic fermentation. Lees remained in contact with the wine until just prior to racking for bottling. Wines were bottled under gravity and without fining or filtering.
Aromas of orange marmalade and peaches, alongside a balanced palate demonstrating citrus flavours , earthiness and a textural finish as a result of the controlled skin contact during vinification.