This wine is crafted with meticulous care, beginning with early morning handpicked grapes, carefully sorted in the vineyard. It undergoes a 60% whole bunch press, with the remaining 40% crushed, followed by a gentle press. The juice is then settled for 24 hours before being racked off the gross lees into older French oak barrels for fermentation. Natural fermentation takes place, with temperature control as needed, lasting around 10 days. The wine then undergoes malolactic fermentation, before being lightly sulphured and aged on its lees for 11 months. After light fining with bentonite, it is bottled with a refined character.

The nose is rich and intense, offering vibrant aromas of peach, apricot, and stone fruits, complemented by hints of ginger and lime, creating a beautifully layered profile. On the palate, the wine is expressive, with a smooth texture of almonds and honey, balanced by a fresh acidity.

As described by Neal Martin, this wine presents “a tightly wound bouquet of delineated hints of wild honey, yellow plum, and lanolin,” with a palate that is “honeyed with hints of patisserie.”

Ideal pairings include lamb roasted with rosemary and salt, a flavorful curry, richer fish dishes, or a well-matured cheese. A perfect companion for a variety of rich, savory meals.

ANALYSIS: ALC 14% | RS 3 g/l | TA 6 g/l | pH 3.3