Mouth-watering aromas of nectarine, white peach and delicate grapefruit blossom. A very fine entry opens out to a silky, supple mid-palate and a simply delicious spread and depth of flavour.
Hand-picked fruit was whole bunch pressed in a Willmes membrane press. Unsettled juice was fully barrel-fermented in Burgundy barriques, of which 22% was new oak, using indigenous yeasts. Fermentation took place between 15-20°C. The lees were stirred during this time in all barrels and malolactic fermentation was about 40% for this vintage. The wine was aged in barrel on the lees for 9 months before bottling in March 2010.