The fruit was handpicked on 28 February and whole bunch pressed. The juice was then cold settled and wild fermented with 80% in stainless steel and 20% in old French puncheons (500L). The wine was estate bottled in July 2025.
This delivers fruit flavour with a smidgen of sophistication. It tastes of pears, apples and candied citrus but then it’s also textural, and soft, and wafted ever-so-gently with woodsmoke characters. It works nicely. It’s neither under nor overdone. - 91 points, Campbell Mattinson
