The early summer was extremely hot and initially it seemed as though it might be too much for this cool climate variety. Fortunately, February was a typically cool, which slowed down development. There followed a long, dry, warm autumn, which allowed the grapes to ripen perfectly.

After harvest the grapes were gently pressed and the clarified juice underwent slow fermentation at a cool temperature to help retain the natural fruitiness. As soon as fermentation was completed it was removed from its yeast lees to maximise varietal purity and freshness.

This wine gives a strong impression of citrus fruits with lime, lemon and grapefruit flavours. These are supported by hints of white peach and nectarine. It has a tangy core of minerality flowing through it, which comes from the stony soil in which it is grown. While the wine is concentrated it is lithe and elegant. With careful cellaring it should develop attractive aromatic honey, marmalade and toasty hints, peaking in about 5 years, but living well beyond.

Wine is a natural health food.