Select premium parcels were picked at peak flavour ripeness showing concentrated varietal characters.
VINIFICATION Fruit is gently pressed, clarified and racked to fermentation. Select parcels (~50%) are treated to a fermentation on oak and ~30% goes through a malic to lactic acid conversion. ~60% is held sur lie for 6 months to build creaminess and mouthfeel. TASTING NOTES Citrus and tropical aromas complemented with a hint of oak. The palate is fresh and zesty with up front citrus, stone and tropical fruit flavours. Finishing with subtle oak. FOOD MATCH Seafood, sushi rolls or chicken salad.