PRODUCTION

The grapes were picked in the cool of the early morning and transported directly to the winery for
crushing. After draining off skins, the wine is fermented at a cool temperature with specially selected
Chardonnay yeast. After a few days, the wine is transferred to French oak hogsheads to complete
ferment and then remains in oak for a further 5 month period, with regular lees stirring. After ageing,
individual parcels are selected, removed from oak, blended, fined and filtered prior to bottling.

TASTING NOTE

A nose of aromatic fresh peach and nectarine balanced by nutmeg and almond spice with salted
buttery notes. The palate is rich, full of soft white nectarine, hints of lemon citrus finishing with a
crisp, dry & lingering acidity.

FOOD MATCH

Perfect with light and delicate food such as raw and lightly cooked shellfish like crab, prawns, and
steamed or grilled fish. For pasta lovers, Goat cheese tortellini with seared prawns and for meat lovers,
pair with free range chicken thigh with corn sauce and even chilli oil!