Picked early feb (first pick of the vintage). 100% whole bunch press and fermented in a small stainless steel tank, before transferring into seasoned puncheons (old 500L barrels). The barrels were given a couple of lees stirs during it's barrel time.
Just a little ripper, citrus nose, white flowers and soft touch pear. Crunchy mouth with salinity and minerality like there's no tomorrow. Delicious!