• Dry style
• French oak
• Florals & white peach
• Citrus & spice

"Youthful bouquet with a floral white peach and salty lemon bouquet. Flavours of the same emerge on the palate with a tense youthful acidity emphasising the citrus then white fleshed fruits of peach and apple. A light sweet herb moment and salty mineral adding depth and complexity. Plenty of acidity and finishing dry. Enjoy as an aperitif or with fresh shellfish based dishes. Drink through 2025" Cameron Douglas, Master Sommelier, Sep 2020

"The 2018 vintage (4*) was hand-picked and fermented and matured for six months in an even split of tanks and old French oak puncheons. Made in a fully dry style, it is lively, crisp and very youthful, with citrusy, spicy flavours, a touch of complexity and good intensity. Best drinking 2021+" Michael Cooper

A bone dry wine with zesty acidity. Lively flavours of lime, blossom and green apples. A pure and mineral line is constant throughout the palate. Medium-bodied with a chalky finish and texture from battonage, lees aging and barrel fermentation.

Sourced from a small vineyard block on a slightly elevated river terrace of deep silt loam interspersed with fragmented limestone. Grown near the coast which gives a fresh and saline character. Warm spring air off the ocean and cool night breezes from the nearby mountains provide a long growing season that creates intense and pure flavours in the wine. Suitable for vegans and 100% sustainably certified.

The grapes were hand picked and whole bunch pressed. Fermented on grape solids with a selected yeast strain, and aged on lees. Half was fermented and aged in a stainless steel tank and the other portion in old French oak barriques which went through malolactic fermentation with barrel stirring.

Food Pairing: A great food match with fresh oysters, pan-fried white fish or fresh goat’s milk cheeses. The minerality and good acidity make it perfect for cutting through rich or oily foods.