Complex barrel ferment aromatics with vanillan, pineapple and grapefruit notes. The palate is elegant and finely textured with peach, citrus, almonds and understated French oak.

Hand picked, whole bunch pressed, free run juice was barrel fermented with partial solids by wild yeast. Extended lees contact, barrel stirring, malolactic fermentation and ageing on French oak for 12 months, further enhancing textural complexity.

Characters of white stone fruit and citrus on the nose. On the palate you'll find peach, lemon curd and grapefruit. A touch of flint and good supporting acid. Enjoy with roasted duck, rare rack of lamb, beef Wellington, grilled pork chops

The nose is aromatic and lifted with white flowers, tropical fruits, granny smith apples and white nectarine. The palate has considerable weight with a lovely mid palate of white peach, lime and a touch of brioche. There is zesty acidity that builds on the palate to a long savoury finish with a hint of cashew nut and faint, fine, textural tannins. The cool year shines through in the balanced delicate flavours from the McLaren Vale fruit.

Lifted nose of white peach with soft almond oak characters adding complexity. A medium bodied wine showing citrus fruit and floral flavours, finishing with a creamy nutty texture.