Fruit was whole bunch pressed and fermented in barrel using wild yeast strains. Regular bâttonage and no malolactic fermentation for this vintage and as always minimal intervention with the juice.
Ageing: Matured for 10 months in oak. Barrels: French oak barrels, 50% new and 50% second use, 225l plus a 500l puncheon.
The alluring and lifted bouquet shows orange blossom and grapefruit with the added complexity of sulphide struck match smokiness. The lively palate is taut and fine with a racey mineral acidity. The grapefruit continuing with lime and white stone fruit upfront and an oyster shell salinity on the refined, long finish. Fine grain French oak is flawlessly integrated and beautifully balanced appearing less obvious.
Cellaring Potential: 8-10 years Serving Temperature: 12-14°C Food Pairing: Perfect with delicate angel hair pasta and rich crabmeat, a touch of chilli and lime.