Aroma
An elegant restraint on the nose, with layers of fresh
green apple, citrus and white peach, alongside subtle
notes of white spice and elderflower.
Palate
The palate is
riper and richer, with ripe red apple, lychee and yellow
autumn fruits. Time on lees in stainless steel and
fermentation in older oak bring a mouth-filling
richness to the wine.
Vinification
Winemaking begins before harvest, walking the
vineyards and tasting fruit to judge when flavours are
right and timing is optimal for picking. Blocks are
kept separate in the winery and fermented in both
stainless steel and a range of older oak vessels,
adding further complexity. Select neutral yeasts are
used to let vineyard character take precedence over
immediate fruit expression, favouring restraint and
site-driven detail. Time on lees complements this,
building a little more weight and interest.
Cellaring Potential
Best enjoyed in its youth, though this can develop
nicely until 2030.
Vintage Notes
The 2026 season awoke early and continued at pace
from September through to December, with
unseasonably warm days. Frosts were barely a
concern, and conditions were notably dry - intensified
by the nor'west winds that whip through the valleys.
This continued through to late December, when a
period of welcome rain replenished the parched vines
and landscape.
The pace eased as settled weather returned from late
summer through autumn, allowing for a slower
ripening period until fruit was mature and ready to
harvest in mid-March. The hot start and cool,
measured finish have certainly shaped the wines this
year - much to their benefit.
Food Matching
A range of seafood dishes, hard cheeses, and crisp
green salads with fresh herbs and olive oil.