White gold hue. Aromas of lemon zest, lime, white blossom and wild honey. The palate is dense with salivating white rock minerals. Dry and invigorating. Drink now to 2025.

85% foot crushed to give 40% whole berries. 4-18 hour skin soak. Whole bunch pressed and fermented without settling. Yeast used for fermentation were propagated from a vineyard starter. Wine was finished in stainless steel tanks and 15% in neutral 500L barrels to give complexity. The wine matured on lees through Winter and bottled in Spring.

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