Grapes were hand picked then whole bunch pressed and juice settled for 4 hours. They were barrique fermented in French Oak barriques (27% new) and aged for 10 months before blending. A full malolactic fermentation occurred in spring, followed by lees stirring in winter every 2 weeks to stop post malolactic fermentation.
Ripe peach and grapefruit aromatics on nose. Underneath hints of butter scotch and toasty oak. Creamy malolactic notes on palate, with tropical fruits sitting nicely on top. Rich and full bodied, whilst showing nice balance and elegance.