On the nose, notes of lime and honey are coupled with lilac and stone fruit.
A smooth, bright entry gives way to distinct minerality and hints of Meyer lemon. Mouth watering acidity beckons you back for another sip.
Early morning and hand harvested, the grapes were quickly brought to the winery, and immediately went through a whole-cluster pressing, and whereby entire grape bunches were pressed very gently to extract the juice. This method minimizes the harsh malic acid and astringent tannins that naturally exist in the skins, seeds and stems. Winemaker Ana Diogo-Draper fermented and aged the wine for six months in stainless steel (95%) and four months in new French oak barrels (5%), a combination that preserves the delicate aromatics of the fruit, yet enriches the final blend with a touch of sweet oak.