This brightly coloured wine has nuances of citrus, ripe peach and melon, with hints of butterscotch and oak. The lees contact and partial malolactic fermentation have added fullness and texture to this approachable and food friendly wine.

Winemaking: The hand harvested fruit was crushed and allowed several hours of skin contact before being pressed off and the resulting juice settled. Once clear the juice was inoculated with several yeast proven at accentuating the fruit flavours present in the grapes. The ferment was in French oak Barriques. The wine rested on it's lees in tank for 3 months before being blended with some  of the Iliad barrels. The resulting blend was gently fined before bottling.