Pale gold in the glass. Crisp red apple, juicy green pear and subtle florals perfume the nose. The palate is fresh, juicy, textured and moreish.

It was a challenging growing season, with wet and cold weather during flowering. However, as summer rolled on, conditions improved and the summer months were hot and dry - perfect for ripening fruit. Harvest came around early, and when the fruit was picked it was absolutely pristine - healthy and juicy, brimming with intense flavours. 

Once harvested, the grapes were gently pressed and settled in tank. The warm fermentation started with a handful of selected yeast strains. After the completion of fermentation the wine was left to relax on light yeast lees to enhance structure and mouthfeel. The wine was lightly fined in June, then bottled in July.

Food Pairing: Roast pork with crispy crackling and buttery potatoes.