One of the winemaker’s favourites for its exceptional flavour and consistency. Harvest time was determined by flavour development, and when the sugar/acidity levels had achieved ideal balance. Harvest took place in the cool of the night to retain freshness and to minimise oxidation. The grapes were crushed and chilled in a bag press, where the free-run juice was separated for this wine. The juice was lightly clarified using vegan fining agents before being slowly fermented at 14 to 16°C with a carefully selected yeast to optimise varietal expression. The wine spent a short time on the lees to give
excellent balance with natural acidity and a soft, creamy texture.

A benchmark expression of crisp freshness and citrus flavours from start to finish. Pale lemon in colour this wine displays aromas of lemon zest and orange along with delicate hints of jasmine. On the palate lime and pineapple flavours complement the herbaceous notes through to a zesty finish.