Lime zest, mineral salts, ripe cut pear and flint notes dance a merry jig on the nose whilst an array of white nectarine, oatmeal and even a hint of walnut tempt the palate. A rich textured mid palate and complex spicy oak nuances are supported with an invigorating/fresh acidity that yields to a persistent finish and farewell notes of pecan pie and squashed grapefruit that linger on and indulge your senses.

Wine maker notes

After harvesting, the grapes spent two hours on the skins, after which it was pressed to tank and cold settled overnight. 35% of the wine was fermented in stainless steel tanks. The remainder of the wine was fermented with its own indigenous yeast in French oak barrels, 76% in new barrels and 24% in second fill barrels. The wine underwent no malolactic fermentation and was left on the gross lees for eight months.It was then lightly fined and filtered before being bottled. Wood ageing: 65% in French Oak (225L) barrels for 8 months blended with 35% tank fermented. Fermentation temperature: 13° – 25° C

Food pairing

Pairs well with grilled pork, chicken or prawns. Try also with spicy foods like jalapeno poppers! Fresh tuna carpaccio; duck roasted with a ginger-citrus sauce; snails; roast lamb with rosemary; seafood pasta and smoked fish springrolls.