Hand harvested mid to late March. Whole bunch pressed to tank, warmed for spontaneous fermentation (on full grape solids) then racked to seasoned and new French oak barriques for a wild alcoholic fermentation. Spontaneous malolactic fermentation takes place in barrel. Blended after 11 months in barrel and estate bottled.
Tasting notes: Yellow gold in appearance. Aromas and flavours of stuck-match, white florals, yellow citrus, white peach, nectarine, nougat, and spicy oak. The mouthfeel is plush and has the texture of clay; the finish has a wonderful coastal saline taste and feel.