After hand-picking, the fruit is whole-bunch pressed and fermented in French oak barriques with indigenous yeasts. The wine is left in oak for nine months and the lees stirred weekly to enhance both texture and flavour. An elegant and complex wine showing lovely nectarine and apricot notes balanced by toasty French oak. The rich, silky textured palate exhibits the same fine flavours with an elegant finish showing a hint of citrus.
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