Has a rich, bright, golden yellow hue and an aromatic, complex nose of lime marmalade, guava and melon fruit and toasty oak nuances. The palate is medium to full bodied and rounded, packed with luscious tropical fruit flavours, a delicious mineral streak and well integrated, nutty oak which lends a creamy texture in the mouth. Finishes soft and succulent.

The bunches were de-stalked and crushed, chilled, and left overnight in contact with the skins before pressing, settling, and racking from the gross lees into 33% new French barriques where alcoholic and malo-lactic fermentation took place at about 21 degrees C. Battonage was performed once every 3 weeks during a total aging period of 11 months.

Rich seafood dishes or perhaps with lighter game birds or poultry.