Grapes were harvested by hand with a few bunches selected with botrytis. After destemming and crushing the grapes were pressed with minimum skin contact. The juice was settled to clarify over 48 hours before fermentation with wild yeast in French oak barrels, 50% new oak. No malolactic fermentation.
Complex aromas of apricots, pineapple, oak and vanilla undertones. Good depth of aromas on palate with a creamy texture and lingering finish.