Extensive bunch sorting formed part of the quality management process. The grapes were whole bunch pressed with no sulphur added and barrel fermented for 14 days. Maturation took place in French barrels for 10 months with 60% in 400 litre barrels and 40% in 2500 litre Foudre barrels. No batonage or malolactic fermentation took place in order to retain freshness. Light golden wheat colour. Layered expressions of citrus and tropical fruit with subtle layers of honey and almonds in the background. Balanced and superbly structured, the flavours are complimented by a delicate minerality.