Lovely freshness, lifted floral aromas and clean, fresh fruit flavours. Showing a hint of nashi pear, subtle spice and a long, finely textured palate. Handpicked fruit was whole bunch pressed into tank. After cold settling overnight, juice was then racked to old 500L French oak puncheons for fermentation. Wine was matured on yeast lees for five months to gain mouth feel and complexity, then bottled.