Vintage 2018 arrived early after an early budburst in Spring. A long, dry season resulted in virtually no disease pressure throughout the region. Winemakers were able to make picking decisions purely on when grapes displayed perfect ripeness. Cool nights allowed beautiful acid retention and concentrated varietal flavours.
Damien Stevens | Peter Drayton
Separately, the juice from each variety was chilled and settled in stainless. Ferment was by cultured yeast. The wine was fined, racked and then held in stainless before blending and then bottling.
Light pale straw
Citrus and lemongrass
Rich tropical fruits of guava and pineapple with a zesty finish