Selected fruit were de-stemmed and separately fermented at low temperatures in steel tanks, utilising different combinations of yeast types. Two of the parcels of late harvested grapes were pressed in whole bunches and into barrel for wild fermentation. Expressive and bright on the nose with notes of tropical characters like mango and pineapple. On the palate it’s full with displaying passionfruit characters and has a great texture and vibrancy that leads to a nice, dry finish.