Ripe fruit was hand harvested, graded to first class from purpose low cropped two canes. Gently crushed and pressed. Cool fermentation in stainless steel prior to a period of aging on yeast lees then rested for eleven months before bottling. Complex aromas of apricot pear and quince with some nutty smoky characters. The balanced palate shows focused varietal ripe stone fruit with great weight, texture and softness giving a long defined broad mouth feel and a persistent finish. No fining.
Sam Kim, Wine Orbit: 5 Stars 94/100
Michael Cooper: 4.5 Stars
Bob Campbell. MW : 94/100
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