Estate-grown Vidal grapes were hand-harvested across several days of picking. The clusters were foot trodden to gently squeeze about 30% of the berries – everything (rachis and berries) was then included in open-top, stainless steel fermenters.  Wild yeast and malolactic fermentation took place simultaneously over an average 22-day skin contact period while being pumped over once a day.  Gentle pressing, then settling in outdoor winter temperatures were followed by bottling with the inclusion of some lees.  This wine is free of additives, including no sulphites.

A nose of fresh peach, yellow plums, citrus fruit skins, grapefruit pith with a hint of savory herbs. Bright acidity and a moderate level of tannins make this a wine to contemplate, share with friends