The wine shows a multi-layered palate of pungent tropical fruit and citrus flavours. White pear characters are supported by fresh grapefruit notes. Its smooth acid structure helps to retain some green herb characters for a well-balanced wine. The style is clean and dry, resulting in a crisp and refreshing finish.

At the start of the growing season conditions were warm, with sufficient rain events to ensure strong vine growth. December’s temperatures were well above average, leading to early flowering and excellent fruit-set. January turned cold, slowing the ripening of the fruit. Fortunately, February, March and April saw a return to warmer weather with little rain, helping the ample yields reach peak ripeness in optimum condition.

The fruit was picked in the cool of the morning and processed using anaerobic techniques. The cool fruit was de-stemmed, crushed and lightly pressed for settling. Clear juice was then racked and warmed for fermentation in stainless steel vats. Cultured yeasts were used to accentuate the fruity, varietal characters in the wine. Following fermentation, the wine was racked off the lees to retain fresh fruit characters before being blended and bottled at the Estate.