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We aim to craft a complex wine balancing pure grape, wild yeast and French oak character. It is picked each year at the height of floral flavours and the body and balance is achieved through delicately handling skin contact, lees stirring and maturation in French oak. In 2013 100% was fermented in mature oak of which 40% was wild and there was no skin contact. Its colour reminds us of fields of summer grasses. Aromas and flavours unfold; pear, macadamia nuts, the funk of wild yeast, gently spiced oak and a lemon note. It’s a dry wine with a medium body and there’s plenty of interest; a hint of honey introduces fine texture, the steely minerality and a sorrento lemon on the finish.