Wild fermented in barrel on solids, then matured on lees with regular bâtonnage to enhance texture. A combination of seasoned oak and stainless steel barrels are used to encourage complexity arising from lees contact, at the same time maintaining bright, fresh fruit character.
Ageing: Matured for 10 months in barrel.
Barrels: Stainless steel barrels and seasoned French oak.
The bouquet reveals fresh cut white peach and lemon with enticing hints of almond kernel. On the palate there is vibrant lime and lemon with subtle notes of almond meal and beeswax. The wine embodies a delicious, juicy, fruit driven character with plenty of fresh acidity. The French oak is seamlessly integrated, providing added texture and an appealing vanilla lift on the finish.
Cellaring Potential: Enjoy while youthful and fresh
Serving Temperature: 7-10°C
Food Pairing: Marinated feta spread over toasted Ciabatta, chicken Caesar salad and grilled prawns.