Hand harvested on 4 March 2024, whole bunch pressed and barrel fermented with wild yeasts on solids. 100% malolactic fermentation, matured on lees in aged barrels for 8 months before racking and bottling in November, 2024.

TASTING NOTES

Guava, lime and white flower aromas. Medium bodied, textural, punchy acidity and savoury on the palate.