• French oak
• White stonefruit
• Caramel & bready notes
• Fine acidity

"Typical Central Otago with purity and finesse. Quite a strong oak influence that's supported by fine citrus and mineral flavours with savoury, bready yeast lees characters. Good acidity helps drive a lengthy finish. A stylish wine that needs a little time to blossom. Worth decanting" Bob Campbell, Master of Wine, Real Review, Nov 2019

"It's gorgeously styled and elegantly expressed on the nose showing nectarine, fig, nougat, roasted hazelnut and vanilla characters with a hint of flinty overtone. The palate displays excellent weight and focus together with creamy texture and refined mouthfeel, brilliantly structured by bright acidity, finishing impressively long and expansive. At its best: now to 2026" Sam Kim, Wine Orbit, Aug 2020

"Pure, varietal and deceptively complex bouquet with aromas of white peach, pear and sweet citrus. There’s a raw cashew nut oak layer with a mild toasty wood moment alongside a flinty mineral quality. On the palate - there’s no mistaking the youth of this wine with tension and poise from the acidity, wood tannins and oak. Fruit flavours re-merge in contrast bringing together all the elements and completing the first chapter in this wine’s journey. The wine maintains its complexity, but requires some time to bring the wine into complete harmony. Well made and lengthy finish with best drinking from mid-to-late 2021 through 2028+" Cameron Douglas, Master Sommelier

White Stonefruit and caramel notes on the nose leads into upfront fruit intensity that builds and lingers on the palate. A wine is rich with fine acidity and a lingering finish.

Derived from schist and wind blown loess over deep free draining gravels. Hand harvested fruit was whole bunch pressed and allowed to settle before being racked to French oak Barriques. (approximately ten percent new) The barrels were then allowed to begin fermentation using wild yeast and a small percentage inoculated with cultured yeast to add complexity. Fermentation lasted several weeks and the wine was then warmed and began malolactic fementation. Once malolactic fermentation was complete the wine was sulphured and allowed to mature in barrel on its yeast lees to add complexity and intensity. The wine was then racked from barrel, blended, heat and cold stabilised, sterile filtered and then bottled on the of 8th March 2019.