Spring was mild and encouraged early budburst and development of the new growth on the vines. The weather became cooler over flowering in early summer, resulting in a relatively small crop of grapes setting. The rest of the season was warm but not excessively hot and there was a long Indian summer. The fruit ripened beautifully with intense flavours while the natural acidity was retained. Some of the bunches were allowed to become shrivelled by 'noble rot' giving extra concentration.

After picking, the juice was gently separated and allowed to ferment at cool temperatures in order to retain its vibrant fruit aromas and flavours.

Impressions of citrus fruits dominate the bouquet and flavour with lemon and lime elements. There are also hints of nectarine, spice and white pepper. A salty mineral tang is present in the aftertaste. The wine is concentrated but focussed, crisp and off-dry.

While ready to drink, it should continue to improve in the bottle over the next eight years, developing toasty, honey and marmalade characters.

Wine is a natural health food.