Handpicked and whole bunch pressed into stainless steel tanks for a brief period of settling before being roughly racked into 500L French oak puncheons (17.5% New) maintaining a higher juice turbidity and enhancing interest on the nose. Fermentation initially occurred naturally in barrel before the addition of a commercial yeast strain to ensure the fermentation reached dryness. Malo-Lactic fermentation took place naturally over the course of 10 months while the wine sat in barrel on lees with occasional stirring to build palate weight and texture.
Oatmeal, white peach, nectarine and citrus fruits with some gentle hazelnut oak, nougat, crushed stone, white flowers, almond paste and minerals. A subtle slide of glutamic umami on the palate, with nicely poised fruit, a bright mineral cadence and a long stretch of pure stone fruit and spice on the finish. - 93 points, Dave Brookes
