Passionfruit, nectarine and lemongrass parade before the beholder. Gentle scents of green herb and flamboyant tropical fruit arrive on the scene while a light-footed streak of crisp vibrancy departs side stage.

The fruit was gently curshed and pressed. The clear juice was run off for a cool ferment with yeast chosen to highlight the punchy aromatics of this variety. After a short period of ageing on lees, the wine was blended and bottled.

Food Pairing: Imbibe on its own or devour with seafoo such as grilled prawns and fresh lemon.