Gentle handling of grapes, must, juice and wine. Quick pressing of destemmed grapes with minimum skin contact to minimize the extraction of phenolics. The juice was cold settled for 24 hours then racked before fermentation. Fermentation took place over three weeks in stainless steel tanks at a temperature of 15˚ - 20˚C. After fermentation the wines remained on fine lees for a two months to build mouth feel and complexity. No fining, gentle filtration and early bottling.

Fresh pear, gentle spices and citrus flavors on the nose. Soft acid, stone fruit character and minerality on the palate.

This wine would work really well with aromatic Asian cuisine, for example a Thai Green Curry.