Pale yellow in colour with hints of green.  The bouquet features lifted lemon myrtle, cashew nut and hints of passionfruit with undertones of lees complexity.  The palate shows clear ripe melon and white nectarine primary characters. These characters overlay hints of barrel complexity with texture. The textural component of the wine is balanced by pure lemon/lime acidity that gives the wine length and persistence. 

Grapes are pressed at 5˚C, for optimal aromatic retention, direct to stainless steel tanks, where juice is settled and racked off lees. Fermentation is slow and steady until finished, wine is fined and clarified quickly to get product in bottle to retain optimal aromatics and minimal oxygen exposure. 

Drink now or until 2019. 

Roast chicken, Rainbow trout with fennel puree.