Yields this year were lower than usual. Most of the fruit came from our five Dijon clones on the C5 block to create greater complexity of flavour.

A single vineyard wine, 50% of the juice was barrel fermented and will be left in contact with the yeast lees for nine months.

During this time it is stirred to gain weight and texture from yeast breakdown. This complex barrel-aged portion is then combined with fresh, tank fermented wine. It will be bottled in late 2007.

The nose already shows predominantly white peach and nectarine fruit characters with a smoky bacon and biscuit overlay from lees stirring and barrel maturation.

May be cellared for three to four years.

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