The fruit was hand-picked, then cooled overnight to 5 degrees. Whole bunch pressed the following day. Inoculated fermentation with TXL yeast in stainless steel. Matured for 5 months on fine lees in old French oak puncheons.
A resplendent aroma of orange blossom, mandarin and honeysuckle. Superb tension and balance with notes of lime, cumquat, orange peel and beeswax follow on the palate. Persistent acidity through to the end.
