The first vintage saw the fruit handpicked & whole bunch pressed, with one third of the juice filling small format conditioned oak for fermentation. After three months rest on lees, it was blended back to the stainless steel component for a further three months before bottle.

Aromas are a varietal medley of jasmine, apple & orange blossom. The palate begins with a generous coating of ripe pineapple with layered complexities of roasted almond & more orange peel. Hints of fennel & lavender add intrigue as it tapers long with delicate bath salt minerality.