The mineral nose shows bright tropical notes of mango, grapefruit and citrus.


While on the palate delicious flavours of poached pear, vanillin and grilled citrus fruits are highlighted by light oak texture and a long, persistent finish.


The small yellow clusters were picked in the early morning, whole-cluster pressed and fermented in 40% new French oak and 60% neutral French oak. The wine was barrel aged sur lie for six months with two stirrings per month, and bottled in September 2013.


Six months