Early ripening conditions saw the first fruit arrive at the cellar mid-way through January. Although the drought conditions persisted ideal weather conditions throughout the growing season and harvest resulted in healthy fruit and small berries with great flavors and exceptional acids. A great vintage. Winemaking: The grapes were hand-picked during the early morning hours at optimal ripeness and transported to the cellar in refrigerated trucks. The fruit was de-stemmed and whole-bunch pressed before the juice was settled overnight. All parcels were kept separate and racked into fermentation with selected yeast strain cultures. The wine spent 2 months on the lees in stainless steel tanks before being blended and bottled. Tasting notes: vivid melon citrus and nectarine aromas. Lively and fresh entry to the palate with stonefruit peach and apricot immediately apparent. Crisp and zesty with some citrus notes adding vibrance.