Grapes were handpicked early in the morning form 2 different blocks. The one block was picked at 22.5 balling which contributes minerality and limey characters to the wine. The other block was picked at 24 balling and contributes riper fruit flavours. After the grapes were hand sorted and destemmed, they were lightly pressed to ensure good quality free run juice. The juice was settled for 72 hours enzymatically before being pumped to fermentative barrels. Half of the total blend was fermented with native yeasts while the other half was inoculated with selected yeast strains. 20% malolactic fermentation followed and weekly battonage was practised to improve mouthfeel throughout the 9-month maturation period. This wine was subjected to 30% new oak for the duration of the maturation period. Clear and bright, straw with a hint of green. This vintage is showing more restrained delicate citrus fruit and orange blossom characteristics. The wine has a beautiful vanilla oak aromatic due to the 9 month barrelling period. The palate is smooth, with a zesty finish from the fruit and acid combination. Drink now with potential aging until 2022.