Fruit was grown to low yields (3 tonne/acre) and was harvested at high natural acidity (8.6TA).
Cold pressed to tank, inoculated, kept on full lees and stirred twice weekly. Total time on lees was 10 months.
Delicate yet mouth-filling with a vibrant, lively, creamy palate. Good acidity and depth of fruit. There are classic regional flavours of crisp green apples, lemons and limes with a lovely fine and persistent beading.
REVIEWS: Vintage 2018
“A generous style; the richly expressed bouquet shows golden apple, almond, oatmeal and lemon peel characters. The palate is concentrated and expansive with silky texture and elegant complexity, leading to a persistent, flavoursome finish.” – Sam Kim, Wine Orbit
“…fine, persistent bubbles.. crisp ruby grapefruit flavours.. pomegranate, nashi pear and creme brulee characters and the finish steely acid..” – John Lewis, The Newcastle Herald
“…citrus dominant with unripe nectarine and finer flint notes on show. The palate gives meyer lemon with some crunch of green apple before tightly bound white peach and flashes of almond meal give richness and complexity to finish.” – Patrick Eckel, Wine Reviewer
“Clear pale straw with hints of green and a small persistent bead. The nose is soft and complex, with both citrus, yeast lees and a sweet creaminess. The palate is crisp and clean with well-balanced drying acid. Creamy mouthfeel with melon and citrus leading to a very pleasant dry long finish…” – Stephen Read, Wine Matrix