With aromas of tropical fruit, lime and green apple there is a mouth watering acidity complimented with a softening sweetness.

Over the years our determination to produce one of the world’s best wines from this variety is a seasonal challenge and a bottled fantasy. In 2024 we did three selections from the vineyard of hand harvested the grapes. On the crush pad the stems are discarded as these grapes give up their juice very easily during the long slow press cycle. The juice is collected together and allowed to settle for only a short time as we wish to keep the fine sediments, for it is here that all the nutrients lie which satisfy a well behaved fermentation. The fermentation and maturation take place in demi-muids (large 600 litre oak barrels) and stainless steel tanks. The wine matures in these vessels over time, and without the obtrusion of oak tannins, which would otherwise disrespect the subtle fruit aromas.