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The wine shows a complex nose with ripe stone fruits, rock melon and apricots on the nose. A rich and generous palate, the fruit flavour continues from the nose and layers of flavours are assisted by the wine's time on lees. A fresh, crisp and medium bodied wine, showing good acid balance, and a delicious lingering finish. The fruit was crushed and cold settled before starting fermentation. Juice was racked off and yeast added, so the juice could ferment in stainless steel tanks for about eight weeks. A portion of the blend underwent malolactic fermentation on yeast lees and a further 20% was aged on yeast lees for about four months to add complexity and viscosity to the wine. After settling, filtering and stabilising, the wine was then blended and bottled.
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