This wine was made following a philosophy of minimal intervention. The grapes were carefully selected to ensure only the highest quality fruit was vinified, before being whole bunch pressed straight to Burgundy barrels without settling. The wine underwent spontaneous fermentation with indigenous yeasts for both alcoholic fermentation and malolactic conversion. The wine underwent frequent lees stirring, which imparted complexity and texture, followed by six months’ maturation on the fine lees in French Burgundy barrels. The wine was bottled without any fining or filtration, which may result
in a subtly cloudy appearance, which adds to the charm of this wine.

A textured and structured Pinot Blanc with layered notes of lemon and lime zest, floral blossom, juicy white peach and zippy grapefruit notes. Deliciously refreshing, with subtle spice on the finish.