Fresh and elegant with clean and tightly bound white stone-fruit aromas along with lemon-curd and butterscotch MLF notes in a nutty, citrusy amalgam.
Soft in texture with fresh, lively acidity underlining the fruit. The partial wild fermentation shows good character on the nose and palate with the subtle yet creamy oak.
Halibut cheeks, spaghetti alla vongole and soft white cheeses.
Hand-picked and whole bunch pressed. 33% pressed directly to new French Barrique, fermented wild on full solid to 13% and matured on fine lees for 9 months where natural malolactic fermentation occurred. The remaining wine was pressed directly to 2 & 3 year-old French Barrique.
"It is generously expressed on the nose showing ripe nectarine, mango, nougat, vanilla and toasted almond characters. The palate is equally attractive offering bright fruit intensity and creamy texture, beautifully supported by refreshing acidity. The wine delivers plenty of tasty flavours and finishes long and silky. At its best: now to 2019."