Review Detail

The wine was sourced from the Sexton, Tarraford and Applejack vineyards, the wine was barrel fermented in 500 litre French Oak Puncheons using wild yeast. The winemaking style is to minimise pumping and any fining or filtration of the wine.

A generous nose of white peach melon and fig with a touch barrel ferment complexity. Top notes of white peach and nectarine that integrates seamlessly with barrel ferment characters that both adds a nutty complexity as well as richer flint notes, citrus characters give contrast to finish.

This wine is just a pup and will reward cellaring.