Aromas of ripe Nashi pear, nectarine, and vanilla pod with subtle spice. The palate is layered and textural with quince jelly, orange peel, and a creamy weight balanced by bright acidity. Harmonious and complex, showing both richness and freshness.

Picking decisions were taken to maximise fruit expression whilst still maintaining the delicate balance between ripeness & acidity. The fruit was gently pressed, with only the free-run juice going to the tank & a small portion going to neutral French oak barrels. A slow, cool fermentation followed to ensure purity of fruit & then it aged on yeast lees for approximately 6 months to add texture and mouthfeel. Both parcels of wine were then blended together, adding different layers of texture & additional complexity to the finished wine before being estate-bottled here at the Greystone vineyard.