Appearance, Pale salmon in colour.
Bouquet, Lifted bouquet of fresh fruits, strawberry, raspberry and cherry.
Palate, Bright fruit-driven palate of strawberry and under-ripe plum notes, balanced by a savoury backbone, and firm acidity freshening the finish.
Fermentation, Hand harvested fruit was whole bunch pressed into stainless steel tank, with minimal skin contact. Then fermented at 13 degrees C for 14 days, with lees contact post ferment for 3 months, then fined, filtered and bottled in August 2019, retaining fresh fruit driven characters and firm acidity.
Conclusion, Best consumed young while expressing the fresh fruit driven characters of the variety.