This layered wine shows aromas of white, fleshy peaches, pineapple and litchi with hints of minerality, lime, oak and roasted almonds. The fresh and textured palate is supported by a linear acidity that enhances the mineral and concentrated finish. 

Smaller pockets of grapes specifically selected from different vineyard sites were hand-harvested before being crushed and de-stemmed. Overnight settling of the juice was followed by carefully racking to the fermentation tank. 100% of the blend was fermented in barrel of which 58% was an indigenous yeast strain to enhance the texture and mouth-feel of the wine. 42% was fermented with a specially selected commercial yeast strain to enhance fruit, freshness, minerality and overall complexity. The wine was left on extended lees contact for 280 days after fermentation and stirred regularly during this period.