Honey yellow colour. The palate is dry and full-bodied with a soft, almost creamy edge. The acidity and phenolics provide texture, grip and freshness but neither structural element is particularly high. Definitely youthful, it is mainly on the front-palate currently with most of the depth and complexity hidden at this stage. The finish is good with ample length, spice (mild coriander seed and cardamom), plus a hint of anise.

Grapes were hand-picked from the Eastern section of the vineyard, which due to lighter, less vigorous soils and more wind exposure produces smaller, riper berries and lower yields. De-stemmed without crushing, fermented at cool temperatures with indigenous yeast using a pied de cuve formula. Nine days on skins, fermentation finished off skins to ensure minimal oxidation. Matured for six months in neutral oak on its lees to develop texture before being bottled unfined, unfiltered and with zero additions including zero sulphur. Full malolactic fermentation.