Hand-picked and gently de-stemmed before crushing followed by 3.5 hours on skins to extract minimal colour. A cool fermentation followed which retained the aromatic, herbal notes and focused the crisp, textural palate. Maturation on lees for 6 months helped increased texture prior to bottling.

‘ I can’t get over it. It’s crunchy, fresh and bright, tropical. This is lovely summer drinking here.’

Robert Parker Wine Advocate (Erin Larkin)

• 94 points – Wine Orbit
• 91 points & Special Value – Halliday Wine Companion