Nose offers peach, honey, citrus and hints of liquorice. Rich full bodied palate with delicate flavours of tropical fruit, orange and minerals. Soft, round entry finishing with a long and full mouth feel. A hint of sweetness. Perception of sweetness from lees contact and fruit. Drinking well, but still young, will mature for another two to three years with honey character evolving. Keep up to 6-8 years.
The grapes are crushed and left on the skins for 1 hour. The grape must settles for 1 day in a settling tank and is then racked to barrel. The grapes are fermented using natural yeast’s, which occur naturally in the vineyard. The must ferments at around 17°C-20°C. The wine is left on the lees and then these lees are stirred initially once a week, and then every third week. There after the wine was fined with bentonite but not filtered before bottling. Sulphur levels are kept to a minimum.
10% new French and American balance in 2nd 3rd and 4th fill.