The Wine: Approximately 48 hours on skins after destemming, with a slow oxidative press to follow. A light sedimentation, prior to being transferred to seasoned oak for fermentation and maturation for 9 months.
Lemon pith, lemon curd, hay, meadow flowers with tinges of almond meal, orange blossom and marmalade on the nose. Lemon centric flavours, with a touch of orange & cumquat zest / oils following through with the acidity at close. Slightly rich mouthfeel on entry, with a touch oiliness, that pulls into a tighter central focal point of refreshing acid & cinnamon spiced phenolics with a touch of salinity.
