On the nose, lifted aromas of white peach, Meyer lemon and sea spray are complemented by subtle floral undertones. The palate is bright and refreshing, with juicy stone fruit and citrus flavours, a fine line of acidity and a delicate saline edge. Lees ageing has added a subtle creamy texture and mid-palate weight, without compromising the wine’s crisp, mineral finish.

Fruit was hand-picked and fully destemmed before being chilled and lightly pressed to retain texture and delicacy. The juice was settled to near clarity, with a small amount of fine sediment retained. Cool fermentation was carried out in stainless steel before maturation on yeast lees for three months to naturally enhance texture and stability prior to bottling.