Gentle pressing and free run juices create the base of this wine. Traditionally fermented and matured in stainless steel at between 12 and 14 degrees celsius to ensure vibrancy of fruit, a small portion receives extended lees contact to add texture and complexity to the palate.
2016 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that we strive for in our wines.