A warm spring brought early budburst and flowering. The La Niña summer gave us balmy days but coolish nights, encouraging perfect ripening with the retention of good natural acidity. Harvest was delayed until late April to allow the development of a small amount of botrytis or noble rot to develop.

The juice was gently separated and after clarification was fermented at cool temperatures to retain maximum fruitiness. Fermentation finished a little before dryness and the wine was then matured over the winter months on its lees to help develop richness and mid palate weight.

In the aroma there are hints of white pepper, spice and ripe stone fruit. The palate displays nectarine, peach and crisp apple flavours supported by mid palate concentration and weight. There is a lingering after-taste with an off-dry finish.

While ready to drink, it will cellar and should develop a honeyed toasty complexity. It is expected to peak in about 2-3 years but should remain delightful drinking for a decade or more.

Wine is a natural health food.