Grapefruit, lime and fig combine with oyster shell and yeast aromatics. The palate follows through to the flavour profile; with ripe, chalky acidity that finishes fine and long. ~Winery Note
Wine making: Wild yeast fermentation is followed by ageing in 25% new French oak has led to well integrated toasty oak. Ageing on yeast lees with full malolactic fermentation to soften acidity and add subtle, biscuity notes. This is all laced with well structured, lime acidity.
96 points James Halliday Wine Companion 2011
4 stars Cuisine Wine Magazine
Food Match: Seafood dishes, Creamy chicken pasta, Scollops on creamy puree with endive and hazlenut salad.