Production: Hand-picked, carefully selected estate fruit from the best parcels of old vines, 30-35 years old, grown on gentle south-facing slopes with sandy gravel soils. 20-25% of the harvest will be macerated on the skins, depending on the characteristics of the vintage. This is followed a slow fermentation at 18°C for three weeks in stainless steel vats. There is no malolactic fermentation. Wines are matured on their fine lees until bottling in the following spring.

Tasting Note: The nose is heady, earthy and herbaceous. The wine has significant palate weight, almost New World in style, very rounded with a rich texture and long finish.

Food Match: Fish, chicken in a creamy sauce, fresh salmon.