A warm summer and a lingering dry autumn produce perfect growing conditions for both sauvignon blanc and semillon. Fermentation was natural was followed by eight months ageing on lees, the semillon portion being in old oak.
Impressions of passionfruit, melon, greengage and gooseberry abound in the aroma and flavour. These are supported by savoury hints of roast capsicum and aubergine. It is rich and concentrated in the mouth but retains a tight-knit, refined structure with a zesty, dry, crisp finish. While ready to drink on release it should develop a range of additional fascinating nuances with careful cellaring.
Wine in moderation is a natural health food