Pale gold with lemon rind rim. Soft dried apricots with an oak and vanilla undertow. White fleshed peaches, almond paste, and windfall oranges.
Grapes were hand-harvested in 10kg lug boxes and pre-cooled before hand sorting, destemming and crushing. Skin contact was limited to 4 hours and the free run juice drained off to settle overnight before inoculation. The fermentation took place in 400 liter barrels. The wine matured for 14 months in 400 liter French barrels, of which 75% new and 25% second fill.