A full bodied white wine showing honeysuckle and ripe pear flavours over a creamy mouthfeel and with a lingering, zesty aftertaste.
The fruit was harvested from a single vineyard at optimal phenolic ripeness. The grapes were crushed and the juice was fermented in second and third fill French oak barrels. The wine was left on the lees for 60 days, adding texture and complexity to the palate; it was then racked and transferred back to the barrels for further ageing for six months, before being filtered and bottled.
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