Pale straw with bright green rim.
Fresh and bright with a lovely grassy, aromatic lift along with fig, lychee, lemongrass and a touch of gardenia flower.
Intense, juicy fruits on the front palate with a long, dry, refreshing finish.
Peak drinking within two years.
A mild spring at the start of the growing season, leading to a dry early summer provided ideal growing conditions, for even vine establishment. The challenge of several summer rainfall events later in the season was managed with great care by the viticultural team, where their attention to detail resulted in fruit that produced expressive, flavourful wines.
All fruit was harvested in the coolest part of the night with some Sauvignon Blanc batches undergoing extended skin contact. All other batches of fruit were immediately pressed and separated from skins. A portion of Sauvignon Blanc underwent wild barrel fermentation (7%) – all in one- to-five-year old French oak – with the balance fermented in tank on light solids. Following the fermentation, all batches remained on yeast lees to achieve texture, integration and balance before bottling under screw cap.
- Alcohol: 13%
Pan-fried scallop with parsnip purée and pancetta dust.