Vinification
Hand-picked, whole bunch pressed taking only the fresh free run.
The clear juice was then racked to a stainless-steel tank for a long cool ferment before being matured on ferment lees until bottling in June.
Vintage Notes
The 2026 growing season began with a cool spring, followed by a longer ripening period. Careful vineyard management and considered picking decisions delivered fruit with bright aromatics, vibrant acidity and excellent flavour concentration.
Food Matching
Drink by itself while sitting in the sun.
Drink it out of enamel cups at the beach with salty piping hot
fish and chips.
Crab sangas on white bread with mayo and dill.
A Thai feast of satay chicken, with steamed rice and a zippy, spicy
papaya salad.
Grilled anchovies on toasted bruschetta with tomatoes.
Winemakers Comments