Rains during the month of January helped to freshen up the vineyard and top our dams and water tanks. Fortunately these rains were followed by sunny dry conditions and we found minimal disease pressure in the vineyard, which was mitigated with a little crop thinning. Yields have returned to normal cropping levels.

Machine harvesting during the cool of the night in order to maintain optimal fruit integrity. The grapes are pressed under cool gentle conditions. A portion of the juice is left with solids and sent to stainless steel barrels and completes wild fermentation. The rest is fermented at 12-13 degrees in tank to preserve its freshness. Post ferment the wine is blended and prepared for bottling to retain its fresh fruit characters.

The wine has a beautiful combination of pear and passion fruit on the nose. The palate is clean and crisp with lime, citrus and melon. Complexity has been added from wild fermentation giving subtle flinty characters.