100% handpicked, crushed and destemmed then gently pressed, fermented in 1-2 year old French oak (15%). Post ferment, lees string 3 times per week for 10 weeks...this is what is driving the creamy, textured, moderate acid, nutty finish. On the nose you'll get fresh cut pear, fleshy lemon, white peach, spiced honey, on the palate emerges a textural with baked apple pie, fresh cream, cashew nuts, peach and ripe lime flavour.
