Fruit was handpicked and whole-bunch pressed straight to barrel with full solids for natural ferment by wild yeast. Partial malolactic fermentation and judicious lees stirring during maturation built palate weight, texture and complexity. A blend of separate parcels, the wine was allowed to harmonise in tank before being heat and cold stabilised with minimal fining and filtered prior to bottling in December 2023.

2023 – an excellent white wine vintage, typified by good yields and a dry, mild ripening period resulting in flavoursome, aromatic wines.