The growing season was longer than usual as mild, spring weather resulted in early bud-burst, but was followed by cool nights which prevented excessively rapid growth.  We had good accumulation of summer heat and a long, dry autumn.  Harvest was, as usual, in early May.  This extra time on the vines meant the fruit was beautifully physiologically ripe when picked, but yet had good levels of natural acid.

After gentle pressing, the juice was allowed to clarify by settling.  It was then fermented at low temperature to help it retain its fruity aromas and flavours.  When fermentation ceased it was racked off its yeast deposit (lees) early to help preserve the varietal purity.  We handled the wine very gently in the cellar to help us retain some dissolved natural carbon dioxide from fermentation to give it a zesty vibrancy.  

The wine has aromas and flavours of lemons, limes, white peaches, nectarines and spice.  With careful cellaring it should become intensely perfumed with impressions of honey-suckle, mandarin, orange and marmalade.  It is concentrated, but yet, not heavy in the palate, and well balanced with a fresh crisp finish.

Wine is a natural health food.