• Dry style
• Apricot
• Honeysuckle
• Vibrant

"A lovely vibrant and varietal bouquet filled with apricot and apple, lemon and honeysuckle. Flavours on the palate mirror these idea with a complex and textured mouthfeel, some honey attributes to the fruit then lemon and peach. No mistaking the acidity and leesy complexities then floral, pith and white fleshed stone fruit qualities. A style that I feel is ready to drink from 2024 through 2030" Cameron Douglas, Master Sommelier

Fruit was all hand harvested prior to any significant botrytis infection. (85%) was immediately whole bunch pressed to tank, settled for 6hrs and then run to Acacia barrel for spontaneous fermentation. The remainder (15%) was destemmed and went through partial fermentation on skins prior to being pressed off to ceramic jars to complete ferment. The various components were then left un-sulfured on full ferment lees for 10 months before being blended and bottled.