The fruit was whole bunch pressed, then naturally fermented in stainless steel barrels. The juice was stirred once a week during fermentation, after primary and secondary were complete we added 15ppm of sulphur. The wine rested on gross lees for 6 months, then bottled unfined, unfiltered, by hand and directly off of the gross lees in barrel into 1.5 litre magnums only.
 
Nose - peonies, tropical melon, tangerine
 
Palate - candied lemon, beeswax, rambutan, kefir lime, dandelion, crushed granite