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A remarkable nose of lime, peach blossom, fresh pear and flapjack. A full bodied wine with balancing freshness and acidity. Citrus, chalk, green apple and candied almond.
Spontaneous wild yeast fermentation occurs in 400 litre French oak barrels before undergoing significant malolactic conversion. The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends 11 months in barrel before bottling.
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