Lovely and fresh and with more body than I was expecting. Citrus and stone fruits mainly. Beautiful texture, with just a touch of residual sugar. The tension between dryness and sweetness is judged perfectly.
Fruit from vineyards in the North-west, Derwent and Coal River Valleys, picked between 11.5 and 12 baume. Skin ferment makes up 15% of the blend with the remainder soaked on skins for 12 to 24 hours. Slowly fermented in stainless steel and barrels with natural yeast. Stopped when sugars and acids found balance and matured on lees. Bottled unfined and filtered.