Deep in colour. Head-spinningly rich, gold-brocade-shimmering quince and apricot fruit on the nose with an undertow of sweet spice and honeysuckle. A show stopping bouquet and explosion dripping with honey and exotic fruit with a tantalizing and teasing fresh acidity. The rich mouthfeel leads to a sumptuous and long lingering finish with finesse.

Left the destemmed and crushed berries on the skins for an extended time to extract the superb flavours. Then gently pressed and transferred in 500 litre French oak puncheons for a natural (wild yeast) fermentation until there was no sugar left. Its fine lees has been regularly stirred during the first six months, assisting to its remarkable silkiness, complexity and depth. The wine had 18 month in the barrel and 10 month in the bottle to mature and flourish to a nectar of great enjoyment. No cold stabilization. Unfined and only lightly filtrated to retain the amazing aromas. Naturally beautiful…” – Hans Herzog