Beautiful toasty oak with layers of opulent but fresh stone fruits, mineral, elegant and long.
The hand-picked fruit was whole bunch pressed and the unclarified juice was barrel fermented on its lees, with regular stirring to build weight and complexity. The wine did not go through malolactic fermentation, retaining a balancing crisp character. The wine was matured on its lees in oak for a period of 9 months, prior to being bottled.
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