All of the grapes for this wine come from their own estate and are harvested early in the morning to avoid the heat which would otherwise cause the juice to become pink during fermentation.

The grapes were lightly crushed and then further cooled to 8°C before a gentle pressing in state-of-the-art vacuum presses. Free run juice is separated from the heavier pressing and decanted into stainless steel temperature-controlled tanks for 48 to 72 hours, until perfectly clarified. The clear juice is transferred to stainless steel fermenters and inoculate with selected yeast to begin fermentation which takes 3 weeks at 10°C. The wine is kept on fine lees until bottling.

Lovely, opulent aromas of grapefruit and peach follow through to a lithe body, with loads of fruit as well as abundant melon and apple character and citrusy acidity.

Serve at 8°C to 10°C with chicken, fish dishes, light seafood dishes.