Tasting Notes
Nose — Stonefruit. Slight
citrus. Honeysuckle.
Palate — Limes. Rich.
Refreshing

Viticulture
2020 set a new benchmark for challenges: disease pressure, rain and cold weather during flowering and fruitset led to in bunch variability. It was the coldest year since 2005. A protracted veraison and long ripening phase kept us on the back foot — the one bonus being how clean and tasty the fruit was! COVID-19 lockdown arrived with our first day of harvest. Even with all that adversity, the
small berries were bursting with flavour and acidity.
— Grower,
James Dicey

Winemaker’s Notes
The vintage was whole bunch pressed and left on gross solids for 2 weeks prior to being racked clean. It was fermented with indigenous yeast from a vineyard starter culture, fermented to dry and
left on gross lees for 4 months
— stirred weekly. Bottled
unfined but filtered in October.
— Caretaker,
Matt Dicey