Ripe citrus and stonefruits, lightly toasted almonds, vanilla bean and orange blossom aromas. Roast peach and rockmelon, balance with supple textural creaminess on the palate, before revealing an elegant, restrained acidity and an underlying riverstone minerality.

2017 - The Real Review - Silver Medal 

2017 - Michael Cooper's Buyer's Guide - 4 Stars 

Three unique vineyard parcels picked and gently pressed to 500L French oak puncheons. Fermented cool with selected aromatic yeast strains to retain varietal intensity and character. Extended yeast lees stirring in oak for 11 months to add palate weight and complexity. Springtime malolactic fermentation was undertaken prior to blending.