Fresh fruit aromas and hints of barrel complexity over notes of peach, rock melon and lemon blossom. The palate has underlying minerality from the ironstone soils, some subtle vanillin oak with barrel ferment complexity and a lingering tight finish from the natural acids. While partial malolactic fermentation has softened these acids, a few years of patient, cool cellaring will result in finer integration of flavours and increased generosity on the palate.

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